When we were Young Marrieds, a few years out of college, a wonderful cookbook was published called Make-A-Mix. It was full of all the things that you can now get on the internet- on how to make all kinds of "mixes"- to make cooking easier. One of David's cousins was married to one of the co-authors.
When we went to Washington for Memorial Day, my sister-in-law Cher had made up a yummy batch of granola that my husband devoured. She shared it was from the cookbook that I gave her many years ago. We are getting ready for our week at Lake Powell with family and like to keep breakfast simple- so I made up a big batch (all these mixes are for big batches) to take. Yummy as a cereal or we love to put it on yogurt or just a yummy snack.
10 cups old-fashioned rolled oats
1 cup wheat germ
1/2 lb. shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds (I actually didn't put in this batch)
3 cups chopped almonds and pecan combinations
1 1/2 cups brown sugar, firmly packed
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
raisins or other dried fruits, if desired
Preheat oven to 300 degrees. In a large bowl all the top ingredients through the nuts. Blend well. In a large saucepan, combine the rest of the ingredients and heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13 x 9 baking sheets with sides. (I used 3 large cookie sheets.) Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Store in a cool, dry place and use within 6 months. Makes about 20 cups of granola mix.