Homemade Granola

This recipe bears repeating. I posted it months ago on Praying for Grace, but thought I'd share with some of my new food friends.

If you like granola and you don't make your own granola -- you should. It's easy, less expensive and way yummier (way yummier?). Yes, it is. This recipe is from a book I borrowed from the library lifetimes ago. It's the Penny Whistle Brown Bag Lunch Book, written by Meredith Brokaw. It's apparently Tom's favorite granola. And while he and I are likely on opposite ends of the solar system politically, we're at the same table when it comes to his wife's granola recipe.

I make mine just like the recipe instructs, but you could really mess around with it. You can add vanilla to the liquid, or cinnamon to the dry mix. You can add any kind of fruit or nut you like. Sometimes I use sunflower seeds, sometimes just nuts -- sliced almonds are a must for mine. I always use raisins, but sometimes add dried cranberries. The taste changes depending on what you add to it, but it's always great. I also sometimes substitute wheat bran for the germ or leave it out completely. The last time I made it I added in about 4 T. ground flax seed. If you are wheat-free, just leave all of the wheat out.

Granola

4 cups oats
1 cup shredded coconut
⅓ cup sesame seeds
1 cup wheat germ
½ cup safflower oil
½ cup honey
3 cups nuts (or seeds)
2 cups dried fruit

Preheat oven to 300 degrees F.
Combine oats, coconut, sesame seeds and wheat germ in a large heat proof bowl.
In a medium saucepan, warm the oil and honey until bubbly
(or heat in a glass cup for 45 seconds in the microwave).
Pour the honey/oil mixture over the oat mixture and stir to coat.
Add the nuts.
Spread on baking sheets and bake for 25 minutes, stirring frequently,
until golden brown.
Remove from oven and cool.
Stir in fruit. Store in airtight containers.

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