This is my grandma’s recipe. Mom used to make it when we were little, but I hated it. These days I’m making up for all the times I didn’t eat this granola as a child. Can’t get enough! So you might as well make a double recipe when you try it. I’ve made a few tweaks, a little less honey, using olive oil instead of canola, you can use whatever kind of nuts you like (or pepitas, or sunflower seeds), sometimes I add chia seeds. I highly recommend this granola on yogurt with fruit. It’s divine. In fact it’s breakfast every single day.
Makes about 4 cups
4 cups old fashioned rolled oats (not the quick cook kind)
1/2-1 cup chopped nuts (pecans, walnuts, slivered almonds…)
3/4 cup sweetened shredded coconut
1/2 cup roasted sesame seeds
1 cup wheat germ
1 t salt
1/2 cup extra virgin olive oil
1/3 cup honey
Preheat the oven to 350°F.
In a 9″x13″ pan with high sides, combine all the dry ingredients and mix
together. Pour oil into a 1 cup measuring cup and then pour in honey on top
of oil. (This will make it easier to pour in the honey.) Pour honey and oil
mixture evenly on the dry ingredients and then stir until all the dry
ingredients are covered.
Place pan uncovered in the oven and bake for 40-55 minutes, stirring periodically. Remove when the granola is golden brown. Let cool and then place in a large Ziploc bag or Tupperware. (At this point you can add dried fruit if you’re into that sort of thing.)