I have made this recipe since it was published in the Whole Earth Catalog in the 60’s. I have made a few modifications over the years. If you want to see the original recipe – just Google Whole Earth catalog granola recipe – it’s still out there and people are still making it – it’s the best!
4 cups whole rolled oats (I use Bob’s Red Mill Organic Extra Thick)
1 cup raw (not toasted) sunflower seeds
1 cup raw (not toasted) pumpkin seeds
1/2 cup flax seed (or flax meal)
2 cups shredded coconut – I coarsely grate mine from a fresh coconut – but I live in the tropics and coconuts are readily available – if you can’t get fresh use the bagged kind.
2 cups nuts – I used slivered almonds and coarsely chopped pecans.
1/2 cup Bran Buds cereal
1/2 cup oil (I used coconut oil)
1/2 cup honey
1 teaspoon vanilla
Preheat the oven the 325 degrees
Combine all the dry ingredients in a large bowl.
Combine oil, honey and vanilla and heat until bubbly in a saucepan
Pour over the dry ingredients and toss until well coated – make sure the oil/honey mixture coats all the ingredients. I squish it around with my hands. Squeezing and rubbing to make sure everything is coated.
Spread half of the mixture out evenly on an 18″ x 13″ baking sheet with 1” high sides.
Bake on a shelf in the middle of the oven for 15 minutes, take it out and stir well – put it back and continue baking – turning it every five minutes until the granola is lightly browned. It can go from golden to burned very quickly so you must check it and turn it every 5 minutes – or even more frequently at the end.
You can repeat with the rest of the mixture – or just freeze it and bake it later.
Mine usually takes a total of about 25 – 30 minutes.
I have a large professional restaurant stove so I can use a full sized baking sheet which is 18″ x 26″ – I don’t have to divide the recipe – I can make it in one batch.
Don’t try to fit it all on one sheet – it needs to be thinly spread out so it will brown evenly.
Cool the granola on the cookie sheet, it will crisp up as it cools.
Add two cups of finely chopped dried fruit to the cooled granola. I used 1 cup of sour cherries and 1 cup of dried apricots. I don’t add the fruit in the beginning because it gets too hard.
When it is completely cooled store in an air tight container at room temperature.
A Mason jar is a great way to store it. Tie a ribbon around it and makes a great gift!
My favorite breakfast is 4 ounces of plain Greek yogurt mixed with whatever fruit is on hand (this morning I finely chopped 1/4 of a large Granny Smith apple) – top with 1/2 cup of the granola.