| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
|
|
1 |
Servings |
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.) |
INSTRUCTIONS
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.
Posted to EAT-L Digest by Jo McGinnis <jmcgin@AZSTARNET.COM> on Feb 2,
1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”