Adapted from the Simple Granola recipe in The More-With-Less Cookbook
Note: this recipe is also posted here.
I ate it as a baby, my mom says. She just soaked it in hot water and then put it through the food mill. Mr. Handsome mixes it with homemade yogurt and jam for his morning break. Yo-Yo Boy is learning to make this all on his own. We eat it a lot. This recipe lasts us about a week.
14 cups oats (I use half quick oats and half rolled oats)
2 cups sugar
2 cups whole wheat (or cracked wheat if you want more of a crunch)
2 cups raw wheat germ
1 tablespoon salt
1 ½ cups canola oil
1 3/4 cups water
Mix the dry ingredients together and then add the wet. Spread the mixture on two large ungreased cookie sheets that have sides. Bake at 250 degrees for several hours, stirring occasionally until golden brown and crunchy. Cool completely and store in glass jars.
Yield: about five quarts.