Something wonderful happened, I have my original granola recipe back. This is all thanks to Gluten-free Girl. When she was up last, she brought a bunch of family recipes to share. Low and behold, there was a recipe card with my hand writing and THE granola recipe. I wanted to jump and shout and knock myself out.
This isn’t just a recipe, it’s part of my heritage. It’s part of the history I built for my family. That’s what food is. It’s a chance to share memories with benchmarks so to speak. This was breakfast when my boys were young. Yes, they got to eat Cookie Crisp at their Besta’s, but at home they ate healthy granola.
You need to do this. Not necessarily make granola, but establish a heritage, a history if you will. Make something to make memories. It doesn’t matter what it is, but be sure you don’t lose the recipe for 20 years. Your family will thank you for it.
6 cups old fashioned oatmeal
1 cup sunflower seeds
1 cup sesame seeds
3 cups coconut
1 cup wheat germ
mix together in a large bowl
combine: 1/2 cup oil
1 cup honey
stir into the grains and mix until well moistened.
add 1 cup water and stir until crumbly
Place in a large oiled pan and bake at 225 degrees for 2 1/2 hours, stirring every 15 minutes. Turn off the oven and let it cool with the door closed. Store in tight fitting containers. Makes about 12 cups.
* From the Recipe Box:
I add 1 cup bran and I increase the honey to 1 1/2 cups and the oil to 3/4 cup.
1/2 cup slivered almonds may be added when you turn off the oven. I add 1 cup raisins when the granola is totally cool or they get too hard.
We like lots of other dried fruit in it as well, but it can soften the granola so I keep it in a jar next to it to be added when ready to eat.
We like it as much with yogurt as we do with milk.
and remember: It’s OK to feel afraid….but don’t let that stand in your way. Big kiss, Lynn