Lulu Powers' Granola Recipe
Making homemade granola is easier than you think. Eaten plain, topped with milk, or mixed in with your favorite yogurt, it’s the perfect meal or snack at any time of day. — Allison Beck
- 2 cups rolled oats (not instant)
- 1 cup peanuts or toasted almonds
- ¼ cup sesame seeds
- ½ cup toasted sunflower seeds
- ½ cup coconut (I always use unsweetened, but you can go for the sweetened kind if you'd like)
- ¼ cup toasted wheat germ (I often omit this ingredient, as I tend to forget to buy it)
- Scant ¼ cup cooking oil, like grapeseed or canola (not olive)
- ½ cup honey
- ½ cup raisins
- ½ cup dried fruit (dried apricots, cranberries, and apples are all delicious choices)
Mix the oat, nuts, coconut, and germ in a large bowl. Measure oil into the measuring cup and swirl it around before pouring into bowl. Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup. Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
Bake at 300 degrees for 30 minutes, turning it with a spatula every 10 minutes or so. You want everything to be an even golden brown. When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much. Enjoy!