| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Breakfasts | 1 | Servings | |
INGREDIENTS
| 7 | c | Rolled oats |
| 2 | c | Shredded coconut |
| 2 | c | Nuts; pecans, walnuts or sliced almonds or a mixture of these nuts, coarse chopped |
| 1 | c | Dried fruit– raisins; dried apricots or dried cranberries |
| 1/2 | c | Sunflower seeds |
| 1/2 | c | Wheat bran |
| 1/4 | c | Wheat germ |
| 1/4 | c | Sesame seeds |
| 2/3 | c | Honey |
| 2/3 | c | Corn oil |
| 1 | tb | Cinnamon |
| 1 | ts | Salt |
INSTRUCTIONS
Combine all ingredients except corn oil, honey and dried fruit. Combine corn oil and honey and mix well into the remainder. Spread onto two 1/2 sheet pans and bake at 350 degrees for 25-30 minutes, turning after 10 minutes then every five minutes or so, until golden brown. Cool thoroughly, then add dried fruit. Store in an airtight container. The recipe makes approximately four quarts of granola mix. We make the mix fresh every two to three days although it will keep on the shelf in an airtight container for well over a week. The mix is served in a small clear glass bowl, crystal if you have it. First spread a layer of granola mix, then add vanilla yogurt, another layer of mix and top with fresh strawberries, blueberries or raspberries. The granola is served with cream, half & half or milk on the side. Recipe by: Baywood Bed & Breakfast Inn Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 12, 1998
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