Eagle News Services
6 cups (1 1/2 pounds) rolled oats
3 cups (1 pound) sunflower seeds
3 cups (1 pound) coarsely chopped nuts, such as walnuts, pecans and Brazil nuts
2 cups (2/3 pound) hulled pumpkin seeds
1 cup sesame seeds
1 cup unprocessed bran
1 cup wheat germ, preferably untoasted
2 teaspoon salt or to taste (optional)
2/3 cup honey
2/3 cup boiling water
2/3 cup vegetable oil
15-ounce box dark raisins
Preheat oven to 350 F.
In a very large bowl, combine oats, sunflower seeds, nuts, pumpkin and sesame seeds, bran, wheat germ and salt. Pour honey into a quart measuring cup, pour in boiling water, and whisk to dissolve the honey, then add the oil. Pour over dry ingredients and stir until all ingredients are evenly moistened.
Spread mixture in several jellyroll pans so the depth is no more than 3/4 to 1 inch deep. Press mixture flat and bake in the preheated oven until granola begins to brown around the edges, about 15 minutes. Rotate pan position to ensure even cooking.
Remove pans from oven, turn granola with a spoon or wooden spatula, mixing browned edges into the center and scraping the bottom thoroughly. Flatten again and return pans to the oven, baking and turning until evenly colored, about 40 minutes. Remove from the oven.
Put raisins in a very large bowl, add granola and mix thoroughly. Cool completely, then refrigerate in tightly covered containers.
Makes about 5 quarts.