Wednesday, March 23, 2011

The Best Granola

Believe it or not, there was a time when the only way to eat granola was to make it yourself. Way back in the 60s, Quaker Oats was rolling only regular or quick-cooking oats—nothing as exotic as granola. I have recently started making granola again thanks to my former husband finding the original handwritten recipe and sending it to me. It is just delicious with yogurt, fresh fruit, or milk.

Dry ingredients:
3 cups old-fashioned rolled oats
3 tablespoons sesame seeds
1 cup dried coconut, unsweetened
1 cup wheat germ
½ teaspoon salt
Add any seeds or chopped nuts you have on hand

Wet ingredients:
½ cup canola or other vegetable oil
¾ cup hot water
¾ cup brown sugar (I know it’s not wet but it works best in this group)
1 tablespoon vanilla

1. Combine the dry ingredients.
2. Combine the wet ingredients.
3. Add the wet to the dry. Mix well.
4. Spread evenly on two rimmed baking sheets.

5. Toast in a 275°F oven for about 60-80 minutes, stirring every 20-30 minutes, until it is golden brown and crunchy enough for your taste. You might want to rotate the sheets halfway through baking. You can use convection bake if you have that setting on your oven. Regular works fine too of course.

6. Cool on sheets. Store in an air-tight tin or a large glass jar.

Found originally, I believe, in a newsletter for Albany Village, (University of California married student housing) sometime between 1966 and 1970. To the left is my handwritten copy.

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