Recipe: Dorset Inn Aunt Phinney's Granola

AUNT PHINNEY'S GRANOLA

8 cups uncooked rolled oats, not instant
1 1/4 cups firmly packed brown sugar
1 1/2 cups unprocessed bran
1 1/2 cups wheat germ
3/4 cup chopped walnuts
1/2 cup raw sunflower seeds
3/4 cup honey
2 teaspoons vanilla extract
4 tablespoons ground cinnamon
1/2 cup vegetable oil
1 cup unsweetened coconut flakes
2 cups raisins
2 cups diced dried apricots
2 cups dried cherries

Preheat the oven to 225 degrees F.

In a large bowl combine the oats, brown sugar, bran, wheat germ, walnuts, and sunflower seeds and mix well; set aside.

In a small saucepan heat the honey, vanilla, cinnamon, and oil over medium heat until bubbly, stirring constantly. Pour the hot honey mixture over the dry mixture and mix well. Spread the mixture in a large roasting pan.

Bake for 30 to 40 minutes, stirring well every 10 minutes. Remove from the oven.

When cool, stir in the coconut, raisins, apricots, and cherries.

ABOUT THE RECIPE:
"Aunt Phinney is Sissy's eighty-three-year-old aunt who lives on a farm in Pennsylvania and still does everything from scratch: her own lard, meat, chickens, eggs. "She is my mentor," Sissy says. "She is the salt of the earth. She is slow food. She enjoys doing what she does and she has a family that enjoys eating." Aunt Phinney's granola has been a big hit among breakfasters at the Dorset Inn."

Makes 20 servings (1 cup each)
Source: Elegant Comfort Food from the Dorset Inn by Jane and Michael Stern