Homemade Granola

Priscilla's Homemade Granola 

In a large bowl mix

6 cups rolled oats 

2 cups whole wheat flour (I use Heckers)

1 cup wheat germ (Kretschmers)

1 cup unsweetened coconut (Bob's Red Mill unsweetened flakes)

Flaxseed meal (I eyeball 1/4 cup or so)

In a jar or bowl with a tight fitting lid (for shaking) pour

1 cup honey (I use Swords into Plowshares, a locally grown New Haven brand from Milford Shop Rite) 

1 cup canola or sunflower oil (Jamie suggests coconut oil - I plan to try it!)

2 tsp vanilla

1/2 cup water

2 shakes of salt

Replace lid and shake until well mixed. 

Pour liquid ingredients over dry ingredients and stir well.  Add whatever suits you...chopped walnuts, almonds, pecans, raisins, dried cranberries, dried cherries, sunflower seeds, pumpkin seeds, dried fruit...

Spread on parchment on three cookie sheets and bake at 250 degrees for at least an hour.  I usually press down and don't stir while baking.  (I get moister chunks in the middle and dried crunchy clusters on the outskirts of the pan.)  If you like it crunchy bake longer than the hour.  If you like cinnamon you can sprinkle it on before you bake.

Store in airtight container.

Caution...if you eat too much, you will get a belly ache.  Also, the recipe halves well.