Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3½ cup | Old-fashioned or quick-cooking rolled oats |
| ½ cup | Triticale flakes |
| ½ cup | Rye flakes |
| ½ cup | Wheat flakes |
| ¾ cup | Wheat germ |
| 1 cup | Shredded coconut |
| ¾ cup | Shelled raw or toasted sunflower seeds |
| 1½ cup | Finely chopped mixed nuts |
| ½ cup | Sesame seeds; if desired |
| ¼ cup | Packed dark brown sugar; (up to 1/2) |
| ¾ cup | Water |
| ¾ cup | Vegetable oil |
| ¼ cup | Honey |
| ¼ cup | Molasses |
| ¾ teaspoon | Salt |
| 1 teaspoon | Ground cinnamon |
| 1½ teaspoon | Vanilla extract |
| 2 cups | Raisins; chopped dates or other dried fruit, if desired |
Source: HP Books: More Make-A-Mix Cookery You will find triticale, rye and wheat flakes in many supermarkets and health foods stores.
Preheat oven to 300 degrees F (150 degrees C). In a large bowl combine oats, triticale flakes, rye flakes, wheat flakes, wheat germ, coconut, sunflower seeds, nuts and sesame seeds, if desired. Stir until evenly distributed. In a medium saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat and stir until sugar is dissolved. Do not boil. Pour syrup over oats mixture. Stir with a large wooden spoon until syrup coats other ingredients. Spread mixture in two 13 x 9" baking pans or onto 2 large baking sheets with raised sides. Bake 20-30 minutes in preheated oven, stirring occasionally. Bake 10 minutes longer for a crunchier texture. Cool on racks. Stir in raisins, chopped dates or other dried fruit, if desired. Spoon into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10 cups GRANOLA MIX.
Posted to JEWISH-FOOD digest by shalom4u@... (John C Keith) on Jun 1, 1998