This recipe reprinted from King Arthur Flour’s Baking Sheet,
Vol. III, No. 4, March-April 1992.
7 c. thick oat flakes (rolled oats), uncooked
1 c. flaked coconut
1 c. wheat germ
1 c. almonds, sliced or broken up
1 c. pecans or walnuts, chopped or broken up
1 c. sunflower seeds, raw or toasted
1 tsp. salt
1 c. vegetable oil
1 c. maple syrup
1 tbsp. vanilla
1 c. raisins
additional dried fruit/nuts as desired
In a very large bowl, combine the oats, coconut, wheat germ, nuts, seeds
and salt. Mix well. In a separate bowl, whisk together the oil, maple
syrup and vanilla. Pour over dry mixture in bowl, stirring and tossing
till everything is very well combined (your bare hands are the best
tools for this step).
Spread granola on a couple of large, ungreased baking sheets. Bake
in a preheated 250 degree oven for 2 hours, tossing mixture every 15
minutes or so. Remove pans from oven and cool completely. Transfer granola
to a large bowl, and mix in raisins and any additional dried fruit desired
– dates, figs, currants, dried cranberries or blueberries, etc.
Store in a tightly closed container at room temperature.
