Terri’s Crunchy Granola

Long-time co-op owner, Terri Pedace shares her recipe for granola adapted from PFC’s own cookbook published in 1978.

Ingredients

6 cups rolled oats
2 cups wheat germ
1 cup soy flour (if unavailable, I use brown rice flour)
1 cup chipped coconut
1 cup sunflower seeds
1/2 cup sesame seeds
1 1/2 cups nuts (blend of chopped almonds, cashews & slivered almonds)
1/2 teaspoon salt
2 tablespoon nutritional yeast
3/4 cup honey
3/4 cup canola oil (I use a blend of half canola & half coconut oil)
1 teaspoon vanilla
1 tablespoon pure maple syrup

Directions

Mix above dry ingredients.

Mix honey with oil. Add vanilla and maple syrup. Pour over dry ingredients and stir together until well mixed.

Spread mixture over 2 cookie sheets. Bake at 300º F for 1 hour, taking out twice to stir and rotate pans. I add 1 cup craisins to the mixture in the last 20 minutes of baking time.

Let cool in pans. Place in an airtight container or large zip lock bags to store.

Terri says: “I’ll freeze the batch and it will last me three weeks. I have it with fresh fruit, kefir, and skim milk.”