“If you have never made your own granola, you are in for a real treat. This recipe has a higher proportion of good things like nuts and seeds than the commercial product, and is less expensive. Making granola is a good investment in time – it takes only a short time to make a big batch, and it keeps for a very long time.”
(Recipe from The Complete Food Allergy Cookbook by Marilyn Gioannini)
We often put a big scoop of granola in our smoothies!
Prep time: About 30 minutes
7-1/2 cups rolled oats (one-minute or old-fashioned type)
1-1/4 cups unsweetened shredded coconut
1 cup chopped nuts or your choice
1 cup raw sunflower seeds
1/2 cup sesame seeds
1/2 cup honey or agave syrup
1/2 cup vegetable oil [I use cold-pressed virgin coconut or olive oil]
1 cup dried fruit: raisins, dates, prunes, apples or pineapple (optional)
Variations: To cut down on fat, substitute 1/4 cup fruit juice for 1/4cup of the oil. Use juice concentrate for a more intense flavor. Reducing or eliminating the amount of nuts will also reduce fat. Substitute 1 cup oat bran for 1 cup of the oatmeal, if you like.
Mix oats, coconut, nuts, sunflowers and sesame seeds in a large roasting pan.
Measure honey and oil into a nonmetal 2-cup measuring cup. Heat in microwave for 30 to 45 seconds, or until warm. Pour honey mixture over cereal and mix and stir well.
Bake at 325o for 15 or 20 minutes, stirring every 5 minutes.
After the cereal mixture has cooled, stir in dried fruit and store in an airtight container.
[1/2 cup serving using walnuts and raisins, and substituting 1/4 cup apple juice for 1/4 cup oil: Calories: 250, Protein: 8.3 G., Carbohydrates: 31.0 G; Fat: 12.5 G., Sodium: 70.1 MG, Fiber: 2.5 G.]