This makes a big batch, maybe 2 weeks' worth for a small family, but it keeps just fine in a sealed plastic container.
6 Cups rolled oats
1.5 Cups freshly-ground flax seeds
1.5 Cups wheat germ
1 Cup brown sugar
2 Cups shredded coconut
1 Cup toasted sunflower seeds
3 Cups other nuts (we use walnuts and pecans), chopped
1 Cup vegetable oil
1 Cup maple syrup (real)
2 T. salt
1 T. vanilla paste
- Pre-heat oven to 275°
- Mix the dry ingredients.
- Mix the wet ingredients.
- Combine and mix until well coated.
- Spread mixture evenly over two half-sheet pans.
- Bake on bottom rack until well-browned and dry (maybe 1 hour).
- Turn pieces over, lower oven to 200°, bake another 45 minutes to ensure it's fully dried and crunchy.
It's a great breakfast option to have on hand for everyday, get-out-of-the-house type eating, combined with some nice creamy yogurt, or just milk.
I used a vanilla paste that's made by Rodelle Vanilla that's just fantastic as well. Vanilla paste is the actual pulp from the vanilla beans, pre-scraped and mixed with a bit of extract and corn syrup, so the texture is nice for this kind of application. If I poured vanilla extract straight onto the granola, it would quickly soak into only a few chunks; this pasty stuff allows it to thoroughly mix with the dry, sticky granola ingredients.
(full disclosure--they sent me some swag after I did a review of their whole vanilla beans that I buy at Costco)
No long commentary here. Truth is, I'm doing some late Spring cleaning and I almost threw out the original recipe. I haven't re-written it with the alterations, and just wanted to get it down somewhere that I wouldn't lose it. Paper is so obsolete.