Recipe - Granola Mix 2

3 One half cup Oldfashioned or
quickcooking rolled oats
One half cup Triticale flakes
One half cup Rye flakes
One half cup Wheat flakes
Three fourths cup Wheat germ
1 cup Shredded coconut
Three fourths cup Shelled raw or toasted
sunflower seeds
1 One half cup Finely chopped mixed nuts
One half cup Sesame seeds; if desired
One fourth cup Packed dark brown sugar; (up
to 1/2)
Three fourths cup Water
Three fourths cup Vegetable oil
One fourth cup Honey
One fourth cup Molasses
Three fourths teaspoon Salt
1 teaspoon Ground cinnamon
1 One half teaspoon Vanilla extract
2 cup Raisins; chopped dates or
other dried fruit, if
desired

Source: HP Books: More MakeAMix Cookery

You will find triticale, rye and wheat flakes in many supermarkets and
health foods stores.

Preheat oven to 300 degrees F (150 degrees C). In a large bowl combine
oats, triticale flakes, rye flakes, wheat flakes, wheat germ, coconut,
sunflower seeds, nuts and sesame seeds, if desired. Stir until evenly
distributed. In a medium saucepan, combine brown sugar, water, oil, honey,
molasses, salt, cinnamon and vanilla. Heat and stir until sugar is
dissolved. Do not boil. Pour syrup over oats mixture. Stir with a large
wooden spoon until syrup coats other ingredients. Spread mixture in two 13
x 9 " baking pans or onto 2 large baking sheets with raised sides. Bake
2030 minutes in preheated oven, stirring occasionally. Bake 10 minutes
longer for a crunchier texture. Cool on racks. Stir in raisins, chopped
dates or other dried fruit, if desired. Spoon into a 10cup container with
a tightfitting lid. Seal container. Label with date and contents. Store in
a cool, dry place. Use within 6 months. Makes about 10 cups GRANOLA MIX.
Posted to JEWISHFOOD digest by shalom4u@juno.com (John C Keith) on Jun 1,
1998