Yield: 4 pounds
| Measure | Ingredient |
|---|---|
| 1 pounds | Rolled oats |
| 1½ cup | Shelled, unsalted |
| \N \N | Sunflower seeds |
| 1½ cup | Slivered almonds |
| 1 cup | Shredded coconut |
| ¾ cup | Shelled, unsalted |
| \N \N | Pumpkin seeds |
| ½ cup | Pine nuts |
| ½ cup | Shelled, unsalted |
| \N \N | Pistachio nuts |
| ½ cup | Shelled pecans |
| \N \N | Coarsely chopped |
| ¾ cup | Honey |
| 1½ teaspoon | Pure vanilla extract |
Preheat the oven to 325 F.
Place the dry ingredients in a large mixing bowl and combine well.
Slowly stir in the honey and vanilla, making sure that each grain is evenly coated. Spread the granola mixture onto an ungreased baking sheet and bake for 20 min, or until the grains become crisp and very lightly browned, stirring every 5 min to prevent the granola from sticking to the pan and burning.
Remove the granola from the oven and let cool. It will get crunchier as it cools. Can be stored at room temperature in airtight containers or in the freezer in plastic bags.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 171
Submitted By DIANE LAZARUS On 11-25-95