My roommate from college, Ona and her husband, Hud worked at Rock Springs Guest Ranch a couple years ago. We got to ride horses at full gallop with them—Exhilarating! Here is the recipe for their granola that we make every week. A couple friends asked me to share it.
This recipe first appeared in The Northwest Best Places Cookbook (2003)
You can vary this recipe depending on what kinds of nuts and dried fruit you have in your cupboards. This granola will keep for about 1½ months in an airtight container stored in a cool, dark place.
Makes 6-8 servings
What do you throw in?
• 3 cups rolled oats
• ½ cup sweetened shredded coconut
• ½ cup sliced almonds
• ¼ cup wheat germ
• ½ cup hulled sunflower seeds
• ¼ cup plus a couple TBSP honey
• ¼ cup veggie oil
• 2½ TBSP brown sugar and 3 TBSP water
• ¾ tsp vanilla
• ¼ tsp salt
• ¾ cup raisons
1. Preheat oven to 350 degrees
2. In large bowl, combine oats, coconut, almonds, wheat germ and sunflower seeds. Stir and set aside
3. In medium bowl, combine honey, oil, water, brown sugar, vanilla and salt. Stir and then pour over the oat mixture. Spread the granola on a rimmed baking sheet and bake until golden brown and toasty smelling, about 25 minutes, stirring gently every 5 minutes so that it bakes evenly.
4. Let it cool and transfer it to an airtight container.
We eat this every morning (usually over a computer while working) with berries and plain yogurt.