Delicious homemade granola, full of flavor, fiber, and nutrition
6 c rolled oats
1/2 c brown sugar
3/4 c wheat germ
1/2 c flaked coconut
1/4 c sesame seeds
1 c chopped walnuts, almonds, Â pecans, golden flax seeds,Â or raw sunflower seeds
1/2 c nonfat dry milk
2/3 c honey
2/3 c vegetable oil
2 T water (if I don't have the dry milk, I just use milk instead of water here)
1 1/2 t vanilla
1 c raisins
1. In a large bowl combine oats, brown sugar, wheat germ, coconut, sesame seeds, sunflower seeds, and nonfat dry milk.
2. Combine honey, oil, water, and vanilla. Add to oat mixture and mix thoroughly.
3. Turn into two large shallow greased baking pans or cookie sheets. Heat in 300 degree oven forÂ 30-40 minutes or until lightly toasted. Stir twice during heating.
4. Let cool for 15 minutes after removing from the oven and then stir again. Store in tightly sealed container. Add raisins before servingÂ if desired.
Granola will be "wet" even when it is done baking. It doesn't dry out or become crispy until it is cooling. So don't worry if it looks like it didn't turn out!
If stored in a sealed container or bag, away from sunlight or humidity, your granola will last a number of weeks. Granola may also be frozen for longer storage.
This recipe was included in my freezer meal plan of breakfasts and make-ahead mixes when preparing for the birth of my fourth child. Read my update on how this recipe and the others turned out!
This granola is my top choice of breakfast cereals! It is easy and relatively inexpensive to make, and tastes delicious! I eat about one cup of this cereal with milk in the morning, and I know I won't be starving before it's lunchtime. I like to experiment and add new things. I usually use almonds, raw sunflower seeds, and golden flax seeds in mine. I give this recipe 10/10.