Granola #1
INGREDIENTS:
5 c Regular rolled oatmeal
1 1/2 c Raw wheat germ
1 c Shredded coconut
1/2 c Raw sesame seed
1/2 c Pecans
1 c Sliced almonds
1 c Sunflower seeds
2 ts Vanilla
1 cn Eagle Brand sweetened
-condensed milk
1/4 c Vegetable oil
1/2 c Brown sugar
1 c Raisins or chopped dates;
-(opt.)
5 c Regular rolled oatmeal
1 1/2 c Raw wheat germ
1 c Shredded coconut
1/2 c Raw sesame seed
1/2 c Pecans
1 c Sliced almonds
1 c Sunflower seeds
2 ts Vanilla
1 cn Eagle Brand sweetened
-condensed milk
1/4 c Vegetable oil
1/2 c Brown sugar
1 c Raisins or chopped dates;
-(opt.)
Mix all dry ingredients in a large, shallow baking pan. Combine vanilla, sweetened condensed milk, oil and brown sugar. Pour over dry ingredients and mix well to coat evenly. Spread half in another flat baking sheet and leave half in the mixing pan. Bake for 30 -
40 minutes at 300F, stirring every ten minutes with a spatula, drawing the browned portion away from the edges and turning the mixture carefully, until an even golden brown. Stir again when removing from the oven. Stir in raisins or chopped dates while the granola is hot. Let cool and distribute the mixture into heavy zip-lock bags to store in the freezer.
NOTES: I like to use shelled raw pumpkin seeds and/or cashews instead of pecans sometimes. Dried banana chips added after the granola has cooled are good, too. The original recipe, which I got from a friend many years ago, called for 1 c. brown sugar and 1 c. oil and NO sweetened condensed milk, but I like the way the sweetened condensed milk makes the oatmeal stick together and gives it a wonderful flavor. Be sure to find a store that specializes in nuts and grains in bulk for the best prices and freshest quality.
40 minutes at 300F, stirring every ten minutes with a spatula, drawing the browned portion away from the edges and turning the mixture carefully, until an even golden brown. Stir again when removing from the oven. Stir in raisins or chopped dates while the granola is hot. Let cool and distribute the mixture into heavy zip-lock bags to store in the freezer.
NOTES: I like to use shelled raw pumpkin seeds and/or cashews instead of pecans sometimes. Dried banana chips added after the granola has cooled are good, too. The original recipe, which I got from a friend many years ago, called for 1 c. brown sugar and 1 c. oil and NO sweetened condensed milk, but I like the way the sweetened condensed milk makes the oatmeal stick together and gives it a wonderful flavor. Be sure to find a store that specializes in nuts and grains in bulk for the best prices and freshest quality.