Since I was a little girl, my mom’s homemade granola has been a favorite breakfast treat. I still even have the tiny ceramic Strawberry Shortcake bowl that I HAD to eat it in.
Charmed with raisins, sprinkled with sugar and caressed with cold milk, this family recipe has continued to be a favorite in my house.
*Just a little note…you’ll need your oven for at least a few hours so in the summer, I wait until the evening to bake but during the cold months, anytime is a good time to fill the house with the sweet cinnamon smell.
*This is the full recipe. Most times, I cut the amounts in half since it;s only my hubby and I who enjoy it.
Heat oven to 250 degrees
9 cups of quaker oats
7oz of flaked coconut
2 cups of wheat germ
1 cup of brown sugar
1/2 cups of sunflower seeds
1 package of sliced almonds
1 tbsp of salt
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
2/3 cups water
1 1/2 cups oil
1 1/2 tsp vanilla
Combine all dry ingredients in a large bowl. Stir well and set aside.
Combine all wet ingredients in a glass measuring cup. Stir well and set aside.
Pour water/oil/vanilla mixture onto the dry ingredients. Mix well with a noodle spoon (not sure what else to call it but it helps stir into clumps). You can mix it with your hands too and squueze little pieces together as you go.
Bake in a metal baking pan at 250. For the first 45 minutes, let it bake. Then stir it every half hour or so until it’s all golden and none of it looks wet anymore.
Serve with a sprinkle of sugar, some raisins and milk and it’s a filling and healthy breakfast (or nighttime snack).
Store in an airtight container and it lasts up to a month.