• Cooking Time: 1 hour
  • Servings:
  • Preparation Time: 20 minutes


Nothing is better than knowing all the ingrediants in your breakfast. Use the best of each ingrediant that you can find. Make sure your honey is local to you and raw. Try to get unsweetened coconut and organic rolled oats. Only double this recipe if you have a very big mixing bowl and large jelly roll pans to bake it on.


  • 2 c. whole wheat flour
  • 6 c. rolled oats
  • 1 c. coconut
  • 1 c. wheat germ
  • 1/2 c. water
  • 1 c. oil
  • 1 c. honey or corn syrup
  • 2 t. vanilla
  • 1 T. salt (really, not a mistake, a tablespoon)


  • Combine the dry ingrediants in a large mixing bowl. Blend together separately the liquid ingrediants. Pour the liquid over the dry and mix thoroughly. Spread out on 2 greased jelly roll pans (cookie sheets with sides) and bake 1 hour, or until dry and golden. Stir every 20 minutes while baking to break it up. Store in covered containers. As cooling, slide the granola back into the mixing bowl and add your favorite dried fruits, raisins, nuts, sesame seeds, coconut, dried apples or bananas. Sometimes I sprinkle some mini chocolate chips when warm and stir. It puts a melted chocolate taste on the pieces.

Categories: Granola/Cereal 
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