My Grandma Sally always had like a 2-gallon barrel of this stuff on hand for my grandfather (who’s name, incidentally, was Linus!), and my mom has mimicked the recipe for as many years as I can remember because my dad likes it so much. I make it occasionally because it’s excellent in yogurt, and even better on top of ice cream. Its primary function is as a cereal, though. If you bake it for about 10 minutes, its really easy to mold into granola bars before it cools completely (although, I prefer to make granola “rods” so I don’t have to shape the bars into squares) and wrap in wax paper for a snack during class or work. Just pack the mix tightly as you shape.
I’ve been experimenting with the recipe using spices (cinnamon, cloves), different types of fruit (dried bananas, figs), grains (quinoa) and seeds, etc…but I’m not quite ‘there’ yet. The photos for this image include sesame seeds*, which add a nice nutty flavor.
6 C old fashioned oats
1 C Fiber One (my mom has altered the recipe by using Kashi GoLean Cereal)
1 C wheat germ (I prefer the taste of honey crunch style in this recipe)
1 C sunflower nuts
1-2 C walnuts or almonds, chopped
1/4 C sesame seeds (optional)*
1 C dried fruit (raisins, chopped dates, bananas, etc.)
1 C canola oil
1 C honey
1 C brown sugar
2-3 tsp vanilla extract
Preheat oven to 325 F.
Mix together dry ingredients (except fruit) in large pan or bowl.
In a saucepan over medium heat, bring canola oil, honey, and brown sugar to a boil for 10 seconds. Remove from heat. Add vanilla, and stir thoroughly.
Pour the freshly boiled sauce over the dry mix. Mix thoroughly with a big spoon. There should be plenty of sauce to make the mix completely sticky. Spread mixture onto a large lightly greased cookie sheet (12″ x 18″ x 2″ -ish in size).
Bake 10 minutes if you like soft granola, or 15-20 minutes if you prefer a crispier granola–be sure to monitor and stir periodically for crunchy granola, as it could become overdone very quickly.
Add dried fruit (like raisins, chopped dates, or dried apples) as granola is cooling. Store in a cool airtight container, like an old gallon ice cream bucket or a nice tupperware bowl/lid combo. I’m not sure how long this stuff keeps, but I do know that my mom makes GIANT batches of this stuff that lasts for a month or so, and it always tastes fresh.