Granolabakery, breakfast, cereals 2 1/2 cup quick-cooking oatmeal 1 cup shredded coconut 1/3 cup untoasted sunflower seeds 1/4 cup hulled sesame seeds 4 tablespoon margarine 1/4 cup (packed) dark brown sugar 1/4 cup honey 1/2 teaspoon salt 1 1/2 teaspoon vanilla extract 1/2 cup toasted wheat germ 1/2 cup raisins Preheat the oven to 300F. Spread the oatmeal, coconut, sunflower seeds and sesame seeds in a large, lightly buttered roasting pan or ovenproof dish (about 11x17 inches is best, although a smaller pan will do). Bake for about 20 minutes, tossing several times. Meanwhile, combine in a small saucepan the margarine, brown sugar, honey and salt and bring to a simmer, stirring. Add the vanilla off the heat. Reset the oven to 350~ then add the wheat germ to the toasted mixture. Dribble the sugar-honey mixture syrup over the granola, tossing with a fork to coat the dry mixture evenly. Return the pan to the oven and bake for 5-6 minutes longer. Add the raisins, toss to distribute, and press the granola down firmly into an even layer. Bake 5 minutes or so longer, or until the granola is golden. Remove from the oven and let cool slightly. Slip a flexible spatula under the granola to break in to large pieces. Let cool completely and store airtight. Makes 6 cups. Posted by Theresa Merkling |
