Gladys Hoffman's Granola

Gladys Hoffman's Granola

INGREDIENTS:

1 cup almonds -- halved
1 cup raw cashews -- in pieces
1 cup walnuts -- in large pieces
1 cup sunflower seeds
1 cup sesame seeds
1 cup pumpkin seeds
1 cup unsweetened coconut
4-6 cups rolled oats
1 cup wheat bran
2 cup oat bran
1 cup raw wheat germ

an additional 1/2 cup each of almonds, sunflower seeds,and sesame seeds to be made into meal by processing in a blender until it's the consistency of a fine meal. Mix all the above ingredients in a large bowl.

Heat the following until well combined:
1 cup honey
1/2 cup canola oil
2 tsp. vanilla
(not in Gladys' recipe but a stick of butter or margarine would add additional flavor)

Pour honey-oil mixture over the ingredients in the bowl and mix until all is well blended. Spread Granola into two shallow baking pans and bake at 250 degrees F. for 1 1/2 to 2 hours stirring well every half hour. At end of baking time,stir well and return to turned-off oven to cool and crispen. You can add 1 cup of dried fruit at the end. Dates or apricots work well. They are added at the end to keep them from getting too hard. Makes about five pounds of granola. Should be refrigerated or frozen to keep from getting stale.

Granola

GRANOLA


From Mirror Lake Inn -- Lake Placid, N.Y.

Mix together in a large bowl:

2 Cups oats
1 Cup whole wheat flour
1 Cup Whole bran cereal (Bran Flakes or special K)
1 Cup Coconut
1/2 Cup nuts (any kind)
1/2 Cup chopped apricots (optional)

Melt until hot and bubbly:

8 oz. butter
1 Cup honey
Add to melted butter:
1/2 tsp. vanilla



Pour butter mixture over the mixture in the bowl,mix well and spread on a 9 x 13 cookie sheet. Bake at 350 Deg. for 20-30 min. For fine Granola break apart while warm. For coarse Granola breakapart when cooled. Store in refrig.