I adapted this easy-to-make granola from the first Harrowsmith cookbook (I made a big reduction in butter and it still works). Because we have a houseful of people, I usually double the amounts shown here. If you feed a crowd, too, make sure you have a large enough pan. My ceramic roasting pan—which is 11" x 14"—holds a double recipe comfortably. UPDATE: At an exchange student's request, we are now adding cinnamon. Good addition. The recipe has been revised accordingly.
- 4 cups rolled oats
- 1 cup wheat germ
- 1 cup finely shredded coconut
- 1⁄4 cup sesame seeds
- 1⁄2 cup sunflower seeds
- 1⁄2 teaspoon cinnamon (optional)
- 1⁄2 cup raisins (currants and diced apricots are also good) or 1⁄2 cup other dried fruit (currants and diced apricots are also good)
- 1⁄2 cup butter
- 1⁄4-1⁄2 cup honey (depending on your sweet tooth)
- 1⁄2 tablespoon milk
- 1⁄2 teaspoon salt
- Preheat oven to 350 degrees.
- Combine all the dry ingredients in the baking pan (first six items). Add raisins (or other dried fruits) after cooking.
- Heat the butter, honey, milk and salt in a small saucepan until all the butter melts.
- Dribble honey–butter mixture over dry ingredients, and mix well to moisten all the dry ingredients.
- Bake for 20-30 minutes (depending on how hot your oven runs), stirring frequently.
- This can easily over-brown (burn), so keep an eye on it.
- Remove from oven and stir in the raisins or other dried fruit.
- When cool, store in an airtight container. It keeps very well.
WONDERFUL granola!!! I cut the oats to 3 cups so I could add lots of nuts ~ pecans, almonds, and macadamias. I used ground flax meal instead of wheat germ, pepitas instead of sunflower seeds, golden flax seeds instead of sesame, and I also added 1/4 cup chia seeds. I used organic coconut oil instead of butter, raw tupelo honey, almond milk and sea salt. I did add the cinnamon (1 teaspoon) and I was so very glad I did. This smelled heavenly while baking, and I stirred every 4 minutes as even 5 minutes was crisping some of the oats! I added dried organic blueberries once it came out of the oven. Was going to use dried banana chips, but DH has already eaten them, but will try those next time. I think I like this better than my own granola recipe LOL It's a wonderful recipe Peggy ~ so glad I chose it ! Made for ZWT 6 - GERMANY/BENELUX for the Queens of Quisine.
This is fantastic and so easy to customize. To lower the fat a bit I kept the butter the same and increased everything else except the honey. It came out great. Thanks for posting.
HAHAHAAAAAA!!! I finally found IT, THE ultimate recipe, the one I have been looking for, the one I ate every morning for over 5 month, the one Thibault used to steal in a little container before he go back home, THE MUESLI. I'm glad I found it and I'm finally able to write a review about it, but I had to. Anyone who eats more than a box of it a week should write a review about it anyway. Thanks again Peggy for helping me and making me all these boxes. And congratulation for the very good idea of the cinnamon , I know what I'm talking about and it really makes a big difference. +it's very easy to make, the proof is that I didn't blow the kitchen up. (quiete an achievment to be honnest)