Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
10 c Old Fashioned Rolled Oats
1 c Wheat Germ
1/2 lb. Shredded Coconut
2 c Shelled Raw Sunflower Seeds
1 c Sesame Seeds
3 c Chopped Nuts
1 1/2 c Brown Sugar, Firmly Packed
1 1/2 c -Water
1 1/2 c Vegetable Oil
1/2 c Honey
1/2 c Molasses
1 1/2 tsp. Salt
2 tsp. Cinnamon
3 tsp. Vanilla
Raisins Or Other Dried Fruit
Preheat oven to 300 degrees F. (150 degrees F.).
In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can include almonds, pecans, walnuts, or a combination of all of them). Blend well.
In a large saucepan combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour the syrup over the dry ingredients and stir until well-coated.
Spread onto five 13 X 9-inch baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool.
Add raisins or other dried fruit, if desired. Put in airtight containers and label as Granola mix. Store in a cool dry place and use within 6 months.
Makes about 20 cups of mix.