Peanutbutter Granola
(requested recipe – served at NEKLS Trustee Training, March 2012)
6 ½ c. thick-cut rolled oats (“Old Fashioned”)
1 c. hulled sunflower seeds (raw, unsalted)
1 c. shredded coconut
1 scant cup wheat bran or wheat germ
1 c. raw walnuts or almonds in large pieces (optional)
1/3 c. flavorless vegetable oil
2/3 c. honey
2/3 c. peanutbutter (smooth or crunchy)
1 t. vanilla extract
(Optional: raisins and/or other dried fruit. NOTE: These tend to get very hard over time, so if you plan to keep the cereal for a week or more, it’s best to add them just before serving.)
Arrange oven racks to lower and upper third positions. Preheat oven to 250°.
Mix dry ingredients together in big bowl. Heat oil and honey in microwave or on stovetop until just mixture just begins to bubble. Off heat, add peanutbutter and vanilla and stir until smooth. Pour over dry ingredients and stir to coat. Spread evenly on two large sheet pans and bake 1 hour, stirring every 20 minutes and changing positions in oven. Let cool thoroughly before adding fruit. Store at room temperature in air-tight container.