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Vegetarian Recipe of the Month

Vegetarian Recipe of the Month

KILLER GRANOLA

As this granola bakes, the house fills with that unmistakeable “homemade” aroma. You are bound to hear a voice or two exclaim, “Someone’s baking cookies!”. This vegetarian recipe appears on page 134 in Vegetarian Meals for People On-the-Go.

PREPARATION TIME: 10 minutes
BAKE TIME: 20 - 30 minutes
YIELD: 12 cups

In a 9”x13” enamel or glass (never aluminum) baking pan, mix:

4 cups rolled oats
1/2 cup unsweetened coconut, shredded
1/2 cup unsweetened wide flake coconut
1/2 cup HULLED raw sesame seeds
1/2 cup raw sunflower seeds
1 cup oat bran
1 cup walnuts, chopped
2 Tablespoons cinnamon

IN A MEASURING CUP COMBINE:
1/2 cup light sesame oil or grapeseed oil (never canola)
1/2 cup honey
2 Tablespoons vanilla

AFTER BAKING, ADD:
1 cup raisins or date pieces

Preheat oven to 350 degrees. Mix dry ingredients well. Pour wet ingredients over dry, mixing with a large wooden spoon or rubber spatula. Make sure that the dry mix is coated thoroughly and evenly. Bake, stirring after 15 minutes. Bake until the granola is the color and degree of toastiness you prefer—20-30 minutes is usually maximum. Once it’s out of the oven and has cooled a bit, stir in the raisins or other dried fruit of your choice. Date pieces add a magical flavor.

When my daughter Amanda was assembling her cookbook in 1990, she asked permission to print this recipe. She called it, “Mom’s Best in the West Granola.” The name that my daughter Sara and her twin brother Luke gave it was “Killer Granola.” The name stuck.