Almond Coconut Granola

Sometimes I use a mix of rolled barley, wheat & rye in place of some of the oats.
Makes about 6 cups

3 cups old-fashioned rolled oats
1/3 cups hulled green pumpkin seeds
2/3 cups sliced almonds
1/2 cup unsweetened coconut chips
1/2 tsp salt
1/4 cup unsalted butter
6 tbs honey
1 c mixed dried fruits
(raisins, cherries, apricots)

Preheat oven to 325°F.

In a large bowl, stir together oats, almonds, coconut, pumpkin seeds and salt. In a small sauce pan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.

In a large jelly-roll pan, spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature two weeks.

Granola from Susan Gleason......by Koni Smith

Granola from Susan Gleason

14 cups of oats (my mom suggests using 7 quick and 7 old fashioned)
2 cups walnuts
1 cup sesame seeds
1 cup sunflower seeds
2 cups wheat germ
2 cups coconut
2 cups brown sugar
1 cup applesauce
1 1/2 cup honey
1 cup oil
box of raisins
craisins

Mix together the dry ingredients, then wet, then mix together by hand. Cook in two shallow baking pans at 225 F until light brown. Put one pan on each shelf. Every half hour, stir granola and switch the pan on the top shelf with the pan on the bottom shelf. Cook for 2 hours. After cooking is done, stir in raisins and craisins if desired. Let cool. (If you like it more crunchy, leave pans in the oven while the oven is cooling. I did that this time and it was a little too done for me because I like it chewy instead of crunchy, but but Benjamin likes it crunchy.)