Granola

From Rebecca Davidson

Rebecca is my neighbor and she gave this recipe to me a couple of years ago.  I usually keep some on hand. I have adjusted a few measurements to suit our tastes, so this is not the exact recipe she gave me, but my adjusted one. This is a big batch and it stays fresh about 3 months in an airtight container. It may last longer, if it didn't get eaten.

Measurements are approximate:

4 C rolled oats

1 ½ C puffed wheat (available at health food store)

1 ½ C puffed brown rice (available at health food store)

2 C puffed millet (available at health food store)

2 C puffed kamut (available at health food store)

1 C sliced raw almonds (or whole)

2 C chopped raw pecans

1 C raw cashew pieces

1 C raw sunflower seeds

3 C unsweetened coconut

½ C flax seed

1 ½ C pumpkin seeds (raw)

Mix in large bowl.

In saucepan, heat:

1 ½ C unrefined, virgin coconut oil (available at health food store)

2 C honey

1 ½ T vanilla

½ t nutmeg

1 t cinnamon

2 t salt

Add any combination:

raisins, craisins, dried apricots, dried apples, dried pineapple, etc.

Pour warm mixture over oat mixture and stir until moistened. Line 3 cookie sheets with parchment paper or silicone baking sheets. Spread mixture evenly on sheets. Bake at 350 degrees for 15 – 20 minutes (or until golden), stirring occasionally. I bake for 7 minutes, then stir and put back in for 8 more minutes. Remove and cool. Store in airtight container. Makes about 30 cups.