Granola

My mom and I have been making granola for a good 10 years now; with some plain yogurt on top, it makes a hearty (and delicious) breakfast. You can experiment by adding in all sorts of different rolled grains, nuts, dried fruits, etc. Some dried fruits (like apples) will require you to refrigerate the finished product. I recommend sticking with raisins or craisins (my favorite). My mom and I usually double this because it keeps a while!

From Dairy Hollow House Cookbook

• 1/2 c. oil
• 1/2 c. butter 
• 1 t. vanilla
• 1/2 c. honey
• 1/2-1 T. cinnamon
• 1/2 t. salt
• 4-5 c. oats
• 1/2 c. sesame seeds
• 1/2 c. wheat or oat bran
• 1-3 c. chopped nuts or more* (pecans, almonds, etc.)
• 1 c. wheat germ
• 1 1/2 c. coconut (we often leave out)
• 1 c. sunflower seeds
• 1 c. raisins or craisins

*My mom uses sliced almonds and pecans; I use a cup each of sliced almonds, chopped pecans, and chopped walnuts

Preheat oven to 325 degrees. Mix oats, seeds, nuts, wheat germ, coconut, and sunflower seeds in large bowl. Heat the following until you can mix them: oil, butter, honey, cinnamon, and salt; add vanilla after heating. When mixed pour over remaining ingredients (except raisins). Stir thoroughly. Bake in a shallow pan* (like the bottom of the broiler pan) for 5 minutes, 4 minutes, 3 minutes, and 3 minutes, stirring after each. After granola has cooled add raisins or craisins.

*Spraying the pan lightly with Pam will help keep the granola from sticking.