Grandma’s Great Granola

October 5, 2008 | My Jottings

The changing seasons often influence the way people cook. September and October always seem like the time for a hearty soup for dinner and an apple crisp for dessert. I make Spicy Grape Pasta Salad every summer, and at least six batches of Panzanella. And for some reason, when the leaves fall and the air turns crisp and cool, I always think about making granola.

I’ve tried various store-bought granolas, and a few homemade recipes over the years, but have never found a granola better than this one. I got this recipe long ago and honestly can’t remember who gave it to me or I would gladly give him/her credit. I have very slightly altered a couple of things and just always call it granola. But since I like alliteration and needed a title for this post, I thought I’d call it Grandma’s Great Granola. Because I am a grandma. And because this granola is great. 

I’ve even baked huge batches at a time and given small bags of granola as Christmas gifts. Try it and let me know if you like it.

Grandma’s Great Granola

Preheat oven to 250 degrees

Stir together in very large bowl:

2 cups whole wheat flour 

6 cups rolled oats

1 cup raw sunflower meats

1/2 cup wheat germ

1 cup grated, unsweetened coconut

1 cup raw cashew pieces        

Add:

1/2 cup warm water

1 cup oil (I like sunflower or safflower)

1 cup honey

2 teaspoons vanilla

1/2 teaspoon salt

Stir well and spread out evenly over two large, greased cookie sheets (or even three sheets)

Bake for one hour at 250 degrees.

After thirty minutes I take out the cookie sheet, carefully turn the granola with a pancake turner so it browns evenly, then return it to the oven for the last half hour of baking.

Cool and store in air-tight container. Freezes well. This makes a lot and tastes wonderful with milk poured over it, or just eat it plain as a healthy snack.