Yield: 12 servings
|2½ cup||Quick-cooking oatmeal|
|1 cup||Shredded coconut|
|⅓ cup||Untoasted sunflower seeds|
|¼ cup||Hulled sesame seeds|
|¼ cup||(packed) dark brown sugar|
|1½ teaspoon||Vanilla extract|
|½ cup||Toasted wheat germ|
Preheat the oven to 300F.
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.
Posted by Theresa Merkling
Submitted By MICHELLE BRUCE On 04-08-95