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Ingredients
- 8 c. Rolled oats
- 1 c. Nuts - up to double this
- 1/2 c. Sunflower seeds
- 1/2 c. whole millet Or possibly- whole buckwheat
- 3 c. Whole wheat flour or possibly more or possibly- part cornmeal rice flour or possibly other whole-grain
- 1 tsp Salt as desired)
- 1/2 c. Hone - up to double this
- 1 c. Warm water or possibly up to:
- 2 c. Warm water * see note
- 1 tsp Vanilla
Directions
- * Note: More water makes the granola chunkier, less makes it crumbly.
- Preheat oven to 350 F. In a large bowl or possibly pot, combine oats, nuts, seeds, millet, flour, and salt.
- Mix together honey, water, and vanilla, and stir into dry ingredients.
- Spread on a lightly oiled baking sheet and squeeze mix together to create small chunks, but do not crowd; the chunks need to bake clear through. Roast till golden, about 10 to 20 min.
- (With the larger amount of water, reduce heat and bake longer.) As it bakes the granola may need stirring to brown proportionately. Cold thoroughly before storing.
- Variations: Replace part of the water with the freshly squeezed juice of 2 oranges (and add in the grated rinds if the oranges were not sprayed with pesticides), or possibly use 2 tsp. orange oil.
- For "gingerbread" granola, use half molasses (for half honey) and add in 2 tsp. cinnamon, 1 tsp. ginger and 1/4 tsp. cloves.
- For a nice change, substitute maple syrup for honey.
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