My daughter reported that she and her daughters spent last weekend in the kitchen making granola for her children’s teachers’ holiday gift. Having been a teacher for many years, I was often the recipient of homemade cookies and baked goods just before the winter break. Though I loved many of these confections (and never had to do any holiday baking myself), I would have been happy to receive something moderately healthful in a season of abundant sweets.
I especially loved knowing that my family was making “the family recipe.” I’ve been making granola this way for over twenty years from what I call a Pass Along Recipe. My sister gave me the recipe for this granola and she claimed she got if from her sister-in-law. Our other sister makes this recipe too. At the moment this very granola may be on the breakfast menu in Maine, Connecticut, New York, Georgia, and Florida.
The recipe is easy and delicious. It is even better with the addition of dried fruits or served with fresh fruit. I eat it with Greek yogurt or milk, but it’s wonderful on top of hot oatmeal too. In a jar tied with ribbon, or even a few scoops in a zip-lock bag, the “family granola” makes a welcome present.
4 cups whole oats (not quick cooking)
1 cup wheat germ
1 cup of dried non-fat milk (usually found in the baking section of the grocery store)
1 cup of nuts (I use slice almonds but walnuts or pecans are good too)
Put the above ingredients into an oiled roasting pan. Pour over ½ cup vegetable oil and ½ cup honey. Stir well.
Bake at 350 degrees for 20 minutes, stirring every 5 minutes during the baking time.
Cool and add raisins or other dried fruit.