My Canadian Alberta Prairie in a Bowl! This recipe has been revised to add hemp hearts, etc, but the base is my 1970's Granola Recipe from University days!
Course
Breakfast Cereal
Cuisine
Canadian
Prep Time20minutes
Cook Time2hours
Total Time2hours20minutes
Servings28cups
AuthorValerie Lugonja
Ingredients
½cuphoney
2/3cupcanola oil
12cupsof slow cooking rolled oats
2cupsof sliced almonds, bark on
½cuppoppy seeds
½cupsesame seeds
2cupsraw pumpkin seeds
2cupsraw sunflower seeds
½cupfreshly ground flax seed
½cupwheat germ
½cupbran
½to 1 cup hemp hearts
2cupsunsweetened, dried cranberries
2cupsunsweetened, dried blueberries
1cupunsweetened, dried cherries
1cupdried apricots, chopped
Instructions
Preheat oven to 200F and use convection, if possible
Heat the ½ cup honey; combine thoroughly with oil
Place next 10 ingredients (all but fruit) into very large bowl; toss with warm liquid until well coated
Use parchment or silpat on three large cookie sheets; spread 1/3 of mixture evenly on each sheet
Place each into one oven on three racks; rotate rack position and recombine (mix) ingredients on each tray every 20 to 30 minutes
After 2 hours, oil and honey mixture should be dried onto ingredients and small seeds stuck to bigger morsels; place baked ingredients back into very large bowl
Add all dried fruit; gently combine to mix together
Pack into containers that seal well; date and label to use as needed
Recipe Notes
This will keep well for several months (at minimum three). I eat 1/4 cup each morning with a healthy dollop of homemade yogurt for the perfect day starter.