½ cup sunflower seeds
½ cup sesame seeds
1 ½ cups raw wheat germ
2 cups unsweetened, shredded coconut
1 cup coarsely chopped hassle-nuts or almonds
5 cups rolled oats
½ teaspoon salt
½ cup honey
½ cup corn oil, sunflower, or safflower oil
2 teaspoons vanilla
1 cup chopped dates or raisins (optional)
In a large bowl, combine seeds, wheat germ, coconut, nuts and oats.
In a small saucepan, heat salt, honey, oil, and vanilla. Pour over the
Dry mixture, stirring to coat it well. Stir in dates or raisins, if preferred. Spread in a shallow baking pan or pans and bake in 350-degree F (175-degree C) for ½ hour, or until lightly browned. Stir frequently so edges and top do not brown too much. Cool off completely and store in tightly covered containers in the refrigerator. Makes almost 3 quarts.
Tips:
It’s not that hot in Denmark and my family eats this so quickly that I don’t need to store in the fridge.
Wheat germ is called “hvedeklid” in Danish, but if you can’t find this then you could use OTA’s Fiber Sund (wheat germ, dates & sugar).
I use the same amount of vanilla powder instead of the liquid.
You can vary any of these ingredients as it suits your taste. I leave off the dates/raisins, but you could include them after baking if you think they get too dry.
Here’s hoping that your family enjoys this as much as mine.
Debbie
This recipe was given to me by Todd’s first teacher at Copenhagen International School. She wanted to give me something after I made her a gingerbread house. It is extremely good granola. How about mixing it with yogurt??
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