Yield: 12 servings

Measure Ingredient
2½ cup Quick-cooking oatmeal
1 cup Shredded coconut (unsweetened, from a health food store)
⅓ cup Untoasted sunflower seeds
¼ cup Hulled sesame seeds
4 tablespoons Margarine
¼ cup (packed) dark brown sugar
¼ cup Honey
½ teaspoon Salt (omit salt if using salted margarine)
1½ teaspoon Vanilla extract
½ cup Toasted wheat germ
½ cup Raisins

Preheat the oven to 300~.

Spread the oatmeal, coconut, sunflower seeds and sesame seeds in a large, lightly buttered roasting pan or ovenproof dish (about 11x17 inches is best, although a smaller pan will do). Bake for about 20 minutes, tossing several times. Meanwhile, combine in a small saucepan the margarine, brown sugar, honey and salt and bring to a simmer, stirring. Add the vanilla off the heat.

Reset the oven to 350~ then add the wheat germ to the toasted mixture.

Dribble the sugar-honey mixture syrup over the granola, tossing with a fork to coat the dry mixture evenly.

Return the pan to the oven and bake for 5-6 minutes longer. Add the raisins, toss to distribute, and press the granola down firmly into an even layer. Bake 5 minutes or so longer, or until the granola is golden.

Remove from the oven and let cool slightly. Slip a flexible spatula under the granola to break in to large pieces. Let cool completely and store airtight.

Makes 6 cups.

[ Better Than Store-Bought ]

Posted by Theresa Merkling

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