Granola mix 2

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

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