This is, hands down, the best granola recipe in the world! I’ve tried quite a few recipes in an attempt to find the perfect one, but most of those ended up languishing in the cupboard till I guiltily threw them out. This is the only one that satisfied my requirements for crunchiness, chunkiness, sweetness, and overall deliciousness! My son and I eat it every morning for breakfast with yogurt and fruit. Sometimes I sprinkle it on vanilla ice cream. Whenever I make it, usually every couple of weeks, I eat it straight out of the pan; it’s that good.
Crunchy Granola (from the “More with Less” cookbook by Doris Janzen Longacre)
Preheat oven to 325F.
Mix together in large bowl: 1 cup coconut, 4 cups large-flake rolled oats, 1 cup sunflower seed, 1 cup wheat germ, 1/4-1/2 cup sesame seed, 1 cup peanuts or chopped walnuts (sometimes I use almonds)
Bring to a boil: 1 cup honey (sometimes I use part real maple syrup), 1/2 cup vegetable oil, 1 tbsp cinnamon
Pour honey mixture over dry ingredients and mix thoroughly. Spread on two greased cookie sheets. Bake for 10 minutes. Take pans out, stir. Bake another 5 minutes. Stir. Bake another 5 minutes. Stir. Another 5 minutes. It should be done after a total of 25 minutes. Add another 5 minutes if necessary, but watch it closely, not allowing it to get too dark. Don’t stir the final time you remove it; just let cool. Store in airtight containers.