Recipe: Homemade Granola (25)

Have Fun,

Joe

GRANOLA
1/2 c. oil
1 c. honey
5 c. oatmeal
1 c. each of any 5 of the following:
pecans, almonds, walnuts, raisins, coconut, wheat germ, mixed dried fruit or any 1 single dried fruit

Heat oil and honey together in a saucepan until warm. Add all other ingredients. Spread in 2 (9"x13"x2") pans that are well greased. Bake at 275 degrees for 1 hour or until brown. Stir every 20 minutes. Cool and store. Be sure to stir granola as it cools or it will become a slab! Store in air tight containers. It will become crunchy as it cools. Serve with milk, yogurt or as ice cream topping.

HOMEMADE GRANOLA
5 c. rolled oats
1 c. wheat germ
1 c. whole wheat flour
1 c. sunflower oil
1 c. bran
3/4 c. honey
1 tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. Vanilla
1 c. chopped dates
1 c. raisins
1 c. nuts
1 c. sunflower seeds
1 c. coconut
Mix together and spread on 2 cookie sheets. Cook at 300 degrees for 10 minutes. Stir and cook 10 minutes more. Pour in large bowl and add: Store in glass container.

PEANUT BUTTER GRANOLA
1 c. raisins
2/3 c. honey
2/3 c. peanut butter
1/2 tsp. cinnamon
1 tsp. vanilla
4 c. rolled oats
1/2 c. dried fruit, coconut or trail mix (can vary this ingredient)
1 c. shelled peanuts
Pour boiling water over raisins to cover and let stand 10 minutes. Drain. In saucepan combine peanut butter, honey and cinnamon. Heat through. Remove from heat and stir in vanilla. Place oats in large shallow roasting pan or 15x10 pan. Pour warm peanut butter mixture over oats and stir until well coated. Spread evenly in pan and bake for 35-40 minutes at 300 degrees. Stir occasionally while baking. After baking stir in raisins and dried fruit. Store in covered container.

GRANOLA
7 c. rolled oats (long cooking)
2 1/2 c. whole wheat flour (stone ground)
1/2 c. sesame seeds
1 c. sunflower seeds
1 c. chopped dates
1 c. raisins
1 c. flaked coconut
1 c. chopped almonds
1 c. non-fat dry milk1 c. oil
1 tbsp. salt
1 c. brown sugar
1/2 c. honey
1/2 c. water
1 1/2 tsp. vanilla
1 1/2 tsp. mapeline
Add to dry ingredients, mix thoroughly. Divide between 3 cookie sheets. Bake at 250 degrees for 45 minutes, stirring 2 or 3 times. Mixture is still soft and moist when removed from oven. Cool. When dry and crisp, place in plastic container. Yields 19 cups.

GRANOLA
1 1/2 c. Rice Krispies or Grapenuts
2 1/2 c. oatmeal, wheat flakes, or rice flakes
1/3 c. bran or wheat germ
1/2 c. sunflower seeds, not roasted
1/2 c. flaked coconut
1 c. raisins or other dried fruit
1/2 c. chopped pecans or walnuts
1/2 c. slivered almonds
1/3 c. butter
1/3 c. peanut butter
1/3 c. honey
1/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
Put dry ingredients (except raisins) in 13 x 9 inch greased pan. Melt and mix together the honey, brown sugar, cinnamon, butter, peanut butter, and ginger. Pour the melted butter mixture over the dry ingredients and mix well. Place in 350 degree oven for 20 to 30 minutes, stirring occasionally. Add raisins and cool. NOTE: Other dried fruit, such as dried apples or pineapple may be added, about 1/2 cup of each.

RAISIN - CINNAMON GRANOLA
2 c. quick-cooking or old-fashioned rolled oats
1/2 c. walnuts or pecans, finely chopped
1/4 c. wheat germ or sesame seeds
1/4 c. sunflower seeds
1/2 tsp. ground cinnamon
1/4 c. honey
1/6 c. safflower oil or other polyunsaturated oil
1/4 tsp. vanilla extract
1/2 c. raisins or dates (add after baking)
1/2 pkg. (3 1/2 or 4 oz.) shredded coconut
(use only if there is no concern about use of saturated fat). (ADD AFTER BAKING.)
In very large bowl, combine first 5 ingredients. Combine honey, oil and vanilla in a 1 cup measuring cup, then stir into oat mixture. Mix with clean hands. Spread mixture into a 5 x 10 inch jelly roll pan. Bake at 350 degrees for 10 to 12 minutes. Stir occasionally during baking, once or twice. Remove from oven and stir in raisins. When cold, stir with fork until crumbly. Store in tightly - covered contained in refrigerator. Makes 4 1/2 cups.

GRANOLA
1/4 c. honey + 2 tbsp.
1/4 c. oil + 2 tbsp.
2 1/2 tsp. vanilla
2 tsp. powdered milk (not instant)
1/4 c. water + 2 tbsp. 1/2 tsp. salt
1 tsp. cinnamon
1/4 c. + 2 tbsp. sesame seeds
3/4 c. sunflower seeds
3/4 c. wheat germ4 1/2 c. old fashioned oats
2 1/2 c. flaked wheat
2 c. fresh grated coconut
Currants, raisins or nuts may be added
Bake at 350 degrees on a lightly oiled cookie sheet for about 25 minutes rotating occasionally. Makes about 12 cups.

FABULOUS GRANOLA
3 c. uncooked, reg. oats
1/4 c. sesame seeds
1/3 c. sunflower seeds
1/2 c. almonds or pecans, chopped
1/2 c. flaked coconut
3/4 c. pure maple syrup
1/2 c. vegetable oil
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1 c. raisins
Combine first 5 ingredients in a large bowl. Combine syrup and next 5 ingredients; pour over oat mixture, and stir well. Spread evenly in a 15 x 10 x 1 inch jelly roll pan. Bake at 325 degrees for 30 minutes or until golden brown, stirring every 10 minutes. Remove from oven and stir in raisins. Let cool and store in an airtight container. Yields: 7 cups.

CYNTHIA'S GRANOLA
1/2 c. oil
1 stick margarine
1 tbsp. molasses, sorghum, or dark Karo syrup
1 c. honey
3/4 c. brown sugar
2 lbs. oats (use mostly old fashioned and some quick oatmeal-NOT INSTANT)
2 c. Grape Nuts
1 c. wheat germ
1 lb. coconut
1/2 c. slivered almonds
1 c. sesame seeds and 1 c. sunflower seed are optional
1 c. chopped dried apricots, chopped in food processor
1 pkg. chopped dates
1 c. raisins
Any other dried fruit you like - cherries, blueberries, etc.
Melt the above ingredients in a roast pan in a 350 degree oven. Add dry ingredients to melted mixture and bake for 20-25 minutes at 350 degrees, stirring every 5-7 minutes or until lightly toasted. (Stirring is very important). Enjoy!

GRANOLA
3 c. rolled oats, quick
1 c. wheat germ, unsweetened
1/2 c. flaked coconut, or unsalted sunflower seeds, shelled
1/2 c. oleo, melted
1/2 c. honey
2 tsp. vanilla
1 c. nuts, coarsely chopped OR
1 c. raisins
Mix oats, wheat germ, coconut or sunflower seeds in a large bowl. Mix oleo, honey and vanilla together. Pour over oat mixture. Stir lightly until evenly mixed. Spread mixture in a 15 x 10 x 1 inch baking pan for oven or into a round plastic bowl for microwave. Bake at 250 degrees in oven or on high in microwave. Stir each 15 minutes in oven and every 5 minutes in microwave. At this time, nuts and raisins can be added. Cool. Break up any lumps. Store in airtight container or in the refrigerator.

GRANOLA
3/4 c. olive oil
1 c. honey
2 c. raisins, processed
3 bananas, mashed
10 c. oats, rolled or Quaker
1 c. coconut flakes
1/2 c. nuts, chopped
1/2 c. sunflower seed, raw
1/2 c. sesame seed (optional)
1/2 c. wheat germ (optional)
1/2 c. pumpkin seed (optional)
Etc.
Blend together the first four ingredients in a large Dutch oven. Add and stir until well mixed the other ingredients. Spread in three lasagna-type baking pans. Bake at 250 degrees until light golden brown, stirring occasionally. Cool. Store in airtight containers.

GRANOLA
4 c. uncooked oatmeal
1 1/2 c. wheat germ (raw or toasted)
1 c. grated coconut
1/4 c. powdered milk
1-2 tbsp. cinnamon
1 tbsp. brown sugar
1/3 c. vegetable oil
1/2 c. honey
1 tbsp. vanilla
1/2 c. sesame seeds (optional)
1/2 c. nuts (optional)
1/2 c. sunflower seeds (optional)
1/2 c. raisins (optional)
In a large bowl, mix dry ingredients. In a saucepan, combine oil, honey, and vanilla and warm. Add these to the dry ingredients (except optionals) and stir until all the particles are coated. Spread this mixture out on a greased jelly roll pan. Bake at either 250 degrees for an hour or 300 degrees for 1/2 hour. Turn this with a spatula from time to time. When finished toasting, add your dried fruits, etc. I like to add a 6 oz. bag of fruit bits by Sun Maid. When cool, store in an airtight container.

VANILLA GRANOLA
4 c. old fashioned rolled oats
1 c. shredded coconut
1 c. chopped walnuts
1/2 c. toasted wheat germ
1/2 c. sesame seed
1 1/2 tsp. ground cinnamon
1/2 tsp. salt (optional)
2/3 c. honey
1/2 c. vegetable oil (peanut)
2 tbsp. pure vanilla extract
1 c. assorted dry fruit (raisins, prunes, pears, apples, dates, etc.), diced
Use a 10"x13" heavy duty pan, light pan burns too easily. In a large mixing bowl combine oats, coconut, walnuts, wheat germ, sesame seed, spices and salt. Toss gently. In saucepan, mix honey, oil and vanilla. Pour over oat mixture. Blend well. Spread half the mixture evenly in the pan. Bake at 300 degrees until golden, about 20 minutes. Turn often because it burns easily. Cool, crumble, then add the assorted dried fruit. Store in refrigerator in a tight container. I triple the recipe and freeze it. (Add nuts, peanuts, other dried fruit if desired.)

SUPER SIMPLE GRANOLA
3 c. 3 minute brand oats (or old fashioned)
1/2 c. slivered almonds
1/2 c. wheat germ
1/2 c. coconut
1/2 c. raisins
1/2 c. sunflower nuts
1/2 c. chopped pecans
1/2 c. vegetable oil
1/2 c. honey
Combine all ingredients except for oil and honey. Mix oil and honey together and pour over mixture. Mix well. Spread in two 15 x 10 x 1 inch baking pans. Bake in a 300 degree oven about 20 minutes, stirring once. Remove from pan when cool. Store in tightly covered container. Makes about 6 cups.

SEVEN WIVES INN GRANOLA
8 c. reg. oats (not quick)
1 1/2 c. wheat germ
1 1/2 c. brown sugar
8 oz. coconut
8 oz. almonds
3 oz. sunflower seeds
8 oz. cashews (salted)
1/2 c. water
1/2 c. vegetable oil
1/2 c. honey
1/2 c. peanut butter
2 tsp. vanilla
1 c. raisins (opt.)
Mix first 7 dry ingredients together in a large bowl. Mix well and bring to a boil the next 5 wet ingredients. Add wet to dry. Blend well. Spread on 2 large cookie sheets. Bake at 200 degrees for 2 hours, stir carefully after 1 hour. Add raisins (if desired) after baking. Makes about 5 pounds. Can easily be cut in half.

SUN - MAID RAISIN GRANOLA
2 c. Old-fashioned oatmeal
1 c. coconut, shredded
1/2 c. wheat germ
1 1/2 c. walnuts or almonds, chopped
1 tsp. salt
1 can sweetened condensed milk
1/4 c. oil
1 1/2 c. raisins
Combine oats, coconut, wheat germ, nuts and salt in a large bowl. Stir in condensed milk; add oil and mix thoroughly. Spread mixture on shallow greased baking pan. Bake in 300 degree oven, stirring occasionally 1 hour or until golden. Remove from oven and stir in raisins while still warm. Store in a tight container. Makes 8 cups.

GRANOLA
3 c. brown sugar
3 c. liquid (1 1/2 c. water & 1 1/2 c. coconut milk)
2 c. oil
1 c. honey
1/2 c. molasses
1 tbsp. salt
1 tbsp. cinnamon
2 tbsp. vanilla
3 cans oatmeal
1 c. wheat germ
2 c. bran
1 c. coconut
Peanuts and raisins
Heat together first 8 ingredients. Mix together oatmeal, wheat germ, bran, coconut, peanuts and raisins. Mix all together and bake in low oven until dry.

HONEY - ROASTED GRANOLA
4 c. oats
1 c. bran (wheat or oat)
1 c. wheat germ
1 c. rice Polish, optional
3/4 c. oil
1/2 c. honey
1-1 1/2 c. dried fruit (apricots, pineapple, prunes)
1 1/2 c. almonds or pecans or both
1 c. sunflower seeds
1 c. raisins
1 c. coconut
Mix all ingredients except sunflower seeds, fruit and raisins. Spread on cookie sheets and roast in 200-225 degrees for 1 hour. (May toast 10-15 minutes longer, to desired dryness.) Stir every 15 minutes. Delicious and healthy breakfast.

GOLDEN GRANOLA
2 1/4 c. Quaker oats, uncooked
1/2 c. honey
1/2 c. coconut
1 tsp. vanilla
1/4 c. margarine
1 tsp. cinnamon
2/3 c. raisins
Combine all ingredients except raisins. Cook in 350 degree oven for 20 minutes or until golden brown. Add raisins when mix is out of oven.

QUICK, FRY PAN GRANOLA
1 stick margarine
2 tbsp. brown sugar (optional)
3 c. quick cooking oats
Raisins, nuts, sesame seeds, chopped dried fruit coconut, sunflower seeds, etc.
Melt margarine and brown sugar. Stir in oatmeal and any variety of nuts, etc. Serve warm with milk, strawberries, or applesauce.

GRANOLA AD-LIB
6 c. rolled oats
1 c. flaked coconut
1 c. wheat germ
1/2 c. sunflower seeds
1 c. almonds, dry roast peanuts or cashews
1 tsp. cinnamon or nutmeg
1/2 c. vegetable oil
1/2 c. honey
1/3 c. water
1 tsp. salt
1 tsp. vanilla
1-2 c. seedless golden or dark raisins*
Banana chips, chopped dates or apricots. Combine oats, coconut, wheat germ, sunflower seeds, nuts and cinnamon in large roasting pan. Mix oil, honey, water, salt and vanilla. Pour over dry ingredients. Bake at 350 degrees for 30 to 40 minutes, stirring frequently. Cool and add dried fruits as desired. Store tightly covered. Makes 10 to 11 cups.

OUTRAGEOUS GRANOLA
5 c. uncooked oats
1 c. sliced almonds
1 c. walnut pieces
1 c. chopped pecans
1 c. sesame seeds
1 c. unsalted sunflower seeds
1 c. wheat germ
1 c. shredded coconut
1 c. safflower oil
1 c. honey
1 c. raisins
1 c. currants
Preheat oven to 300 degrees. Combine oats, nuts, seeds, wheat germ and coconut in a very large bowl and mix well. Heat oil and honey together in a small pan just enough to melt them. Pour over dry ingredients and mix well. Spread mixture into 2 (17x11 inch) cookie sheets. Bake for 30 minutes or until lightly browned, watching very carefully toward the end. Stir and turn with spatula every 10 or 15 minutes so it will brown evenly. Remove from oven and when cool, stir in raisins and currants.

ALL-BRAN GRANOLA
2 c. Kellogs All-bran cereal
1/2 c. shredded coconut
1/2 c. chopped walnuts
1/4 c. sesame seeds
1/4 c. honey, warm
2 tbsp. vegetable oil
2 c. raisins
1. Mix Kellogs All-bran cereal, coconut, walnuts, and sesame seeds in large bowl. Drizzle honey and oil over mixture. Toss to moisten.
2. Spread evenly on baking sheets. Bake at 325 degrees about 15 minutes. Add raisins and bake 5 more minutes. Cool; store in air-tight container.

MICROWAVE GRANOLA
2 c. oats
1 c. sunflower seed kernels
1 c. flaked coconut
1/2 c. sesame seed
2 tbsp. wheat germ
1/2 c. raisins
1/3 c. honey
1/4 c. vegetable oil
2 tsp. vanilla
1/4 tsp. salt
Mix oats, sunflower seed, coconut, sesame seed and wheat germ in one bowl. Mix honey, oil, vanilla and salt and then stir into seeds mixture. Microwave on high for 6-8 minutes or until toasted, stirring every 2 minutes. Add raisins after mixture is cooked. Store in airtight container, but this won't last long!

POPCORN GRANOLA
4 qts. popcorn
1 c. coconut
1 c. raisins
1 c. sunflower seeds
1 c. peanuts
Melt together 1/2 cup butter, 1/2 cup honey, 1 tbsp. cinnamon. Toss with above. Bake at 275 degrees for 20 minutes. Store tightly covered.

BLENDER GRANOLA
6 c. oats
1 c. sesame seed
1 c. sunflower seed
1 c. wheat germ
1 c. coconut (optional)
1 c. nuts, chopped
1 c. nonfat dry milk
1 c. safflower oil
1 c. honey
2 tsp. vanilla extract
1 c. raisins
Mix first seven ingredients in large bowl. Combine safflower oil, honey and vanilla in blender container. Process until well blended. Add to dry ingredients, mixing well. Spread in two large baking pans. Bake at 300 degrees for 1 hour or until brown, stirring frequently. Mix in raisins. Yields 20 servings. Good camping snack or breakfast food.