Valerie's 1970's Canadian Homemade Granola
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!
Servings: 28 cups
Ingredients
- ½ cup honey
- 2/3 cup canola oil
- 12 cups of slow cooking rolled oats
- 2 cups of sliced almonds , bark on
- ½ cup poppy seeds
- ½ cup sesame seeds
- 2 cups raw pumpkin seeds
- 2 cups raw sunflower seeds
- ½ cup freshly ground flax seed
- ½ cup wheat germ
- ½ cup bran
- ½ to 1 cup hemp hearts
- 2 cups unsweetened , dried cranberries
- 2 cups unsweetened , dried blueberries
- 1 cup unsweetened , dried cherries
- 1 cup dried 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
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.