Breezemere Granola

From Best Recipes from New England Inns

Quickbreads, Coffee Cakes Recipes

Yield: 14 cups.

"Breezemere Granola is kept in a large glass jar in the dining room at breakfast time. It is so popular we have had to put a small sign on the jar asking the guests to 'please control yourself to three scoops.'" -Breezemere Farm, South Brooksville, Maine

• 5 cups uncooked oats
  
• 1 cup sliced almonds
  
• 1 cup broken walnut meats
  
• 1 cup chopped pecans
  
• 1 cup sesame seeds
  
• 1 cup unsalted sunflower seeds
  
• 1 cup wheat germ
  
• 1 cup shredded coconut
  
• 1 cup safflower oil
  
• 1 cup honey
  
• 1 cup golden raisins
  
• 1 cup currants

Preheat oven to 325 degrees. Combine oats, nuts, seeds, wheat germ, and coconut in a very large mixing bowl and mix well. Heat oil and honey together in small pan just enough to meld them. Pour over dry ingredients and mix well. Spread mixture onto two 17x11-inch cookie sheets. Bake for 45 minutes or until lightly browned, watching carefully toward the end. Stir and turn with spatula every 10 or 15 minutes so granola will brown evenly. Remove from oven and when cool stir in the raisins and currants.

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