I love granola. But no one in my house shares the same love for it as I have and as my siblings had growing up. My kids say it makes the milk too sweet. My husband says it looks like horse feed. It most certainly does NOT resemble horse feed, nor does it taste remotely like anything I could guess horse feed tastes like.
Sigh. Oh well! All the more for mama!
Growing up I remember helping my mom make this granola – inevitably burning a batch because we forgot it was in the oven – sneaking spoonfuls before it was cooked because it was THAT GOOD – sneaking handfuls from storage because we couldn’t resist. This stuff did not last long around our house!
It takes a little bit of work and patience to pull this together, but in the end you’ll have buckets of granola you’ll be able to enjoy for quite a while!
12 cups rolled oats
1 1/2 cups sunflower seeds
1 1/2 cups cashew pieces
1 1/2 cups unsweetened coconut
2 cups raisins
1- 1 1/2 cups honey
1 cup sunflower oil (or vegetable, or other “flower/grain” oil)
2 teaspoons vanilla
Preheat oven to 350 degrees. Spread granola out on a cookie sheet and toast for 20-30 minutes.
WATCH CLOSELY! Every ten minutes stir it up so it toasts evenly.
Allow to cool COMPLETELY before storing in a closed container – otherwise you will end up with chewy instead of crunchy granola.
Feel free to make any additions you would like! I added in chopped apricots – you could do with craisins, other nuts, other dried fruit – really, just go to town!