I know I'm dating myself, but so what?? I think this recipe has its origin sometime in the '60's. Since Bob has been going through granola lately like there's no end in sight, I've begun making it again, to save ourselves a bit of hard-earned cash.
Granola is very forgiving, not to mention flexible. And, I had forgotten just how easy it is to make or how good it can be. The house smells lovely right now with all those toasting grains, from the current batch.
Crunchy Granola Reprise
1 cup hot water
1/2 cup veg. oil
1/2 - 3/4 cups honey or agave nectar (use more if you want it sweeter)
1 teaspoon salt
1 teaspoon vanilla and almond extracts
4 cups rolled oats (or Scotch mix)
1 cup buckwheat groats or shredded coconut (or both)
1/2 cup sunflower seeds
1/4 cup sesame seeds
Add after baking:
1/2 cup nuts (I used peanuts and chopped Brazils this time)
1/2 cup dried fruit
Pour boiling water over the buckwheat groats, if using, and let sit for about a half hour. Then add the remaining liquid ingredients and stir. In a large bowl mix the dry ingredients together well, then pour over the liquid mixture and stir until the moisture is taken up. Spread over cookie sheets and bake slow (250F) for 2-3 hours.