- 5 cups uncooked oats
- 1 cup wheat germ
- 1 cup sliced almonds
- 1 cup shredded coconut
- 1 cup broken walnut meats
- 1 cup safflower/cannola oil
- 1 cup chopped pecans
- 1 cup honey
- 1/2 cup sesame seeds
- 1 cup golden raisins
- 1 cup unsalted sunflower seeds
- 1 cup currants
Preheat oven to 325 degrees. Combine oats, nuts, seeds, wheat germ and coconut in a very large mixing bowl and mix well. Heat oil and honey together in small pan just enough to meld together (can use microwave) pour over dry ingredients and mix well.
Spread mixture onto two 17×11 inch cookies sheets. Bake for 30 minutes or until lightly browned, watching carefully toward the end. Stir and turn with spatula every 7 minutes so granola will brown evenly. Remove from oven and when cool stir in the raisins and currants.
Makes 14 cups
“Breezemere granola is kept in a large glass jar in the
dining-room at breakfast time. It is so popular we have
had to put a small sign on the jar asking the guests to
‘please control yourself to three scoops’”
Breezemere Farm
South Brooksville, Maine
Modified by Mother Noodle from The Best Recipes From New England Inns.
