This was a favorite of ours growing up. My mom always used dried cranberries instead of raisins and left out the molasses and flax seed. We could always smell the wonderful scent of granola the moment we walked in the house. It was really hard not to eat it right from the pan before even being cooked. It was often served over yogurt or just as a cereal. But the recipe makes such a large quantity that if you don’t have a large family, it’s best made to share with others. Here are a few tips to help when making it:
Additions: When you add various seeds be advised that some will go rancid faster than others. The original recipe uses sunflower seeds, but you can always switch that up and use pumpkin seeds or a mixture of both.
Oil: The original recipe calls for vegetable oil, but I have switched to using coconut oil since I use coconut in the mix. If you are allergic and want to leave out the coconut, simply use a liquid oil of your choice. Be advised that different oils have varying heat points. The coconut oil makes the granola darken a little quicker before it can dry out thoroughly. This will cause it to clump slightly while in storage. It doesn’t affect the taste in any noticeable way using the coconut oil, but I can’t say the same for any other types which I haven’t tested.
Sugars: As you see the molasses is optional. To be honest I rarely use it. It will add a little more of a sweet addition and is also a great way to add iron to the list of vitamins in the granola already. You can add that and reduce the brown sugar, but this will change the sweetness of the dish. If you choose to change any of the other sugars, I can’t guarantee the flavors will be the same, so play around at your own risk.
Dried Fruit: I’ll be honest, I never put raisins in this. I grew up with us putting in craisins, but these days I usually leave it in the container plain and add any additions to my own bowl. I love to add dark chocolate bits or dried blueberries. You could even add dried cherries or strawberries. The options are up to you and your cravings.
Storage: I usually put the granola into a large cereal container for easy access. You can even store it in jars. The most important thing is to be sure it has cooled completely before putting it into smaller containers. I will usually pour it into a large bowl, cool completely, then after breaking apart any clumps I pour into other airtight containers.
I hope these tips help and that your family gets to have the same wonderful memories of this delicious granola. Enjoy!
- 10 cup rolled Oats
- 1 cup Wheat Germ
- ½ pound coconut
- 2 cup Sunflower Seeds
- 1 cup Sesame Seeds
- 3 cups nuts sliced Almonds
- 1 ½ cup Brown Sugar
- 1 ½ cup water
- 1 ½ cup vegetable oil or oil of choice I like to use coconut
- 1 ½ cup honey
- 1 ½ tsp Salt
- 2 tsp Cinnamon
- 3 tsp vanilla
- Raisins or other dried fruit
- ½ cup molasses-optional
- ¼ to 1 cup Flax seed This is an optional added fiber
- Preheat oven to 300’F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients, and stir until well coated. Spread on a cookie sheet and bake 20-30 minutes, stirring occasionally. Allow to cool, then add dried fruit. Put in airtight containers. Store in cool dry place. Use within 6 months.