Makes about 3 quarts
This granola comes from Korinn Koslofsky, who was a baker at Flour Bakery + Cafe, and now co-owns Ula Cafe in Jamaica Plain, where this is served. Koslofsky's mother made it all the time when the family went camping and it's pretty much the same oaty, nutty granola, filled with seeds, cinnamon, and dried cranberries, that she grew up on. As soon as the granola is baked and cool enough to handle, remove it from the baking sheets so it doesn't stick. Or line the baking sheets with parchment paper.
|2 1/2||cups regular (not instant) oats|
|1 1/2||cups wheat germ|
|1/2||cup sweetened shredded coconut|
|3||tablespoons sesame seeds|
|1/3||cup sunflower seeds|
|1/2||cup chopped untoasted walnuts|
|1/2||cup sliced untoasted almonds|
|2||teaspoons ground cinnamon|
|3/4||cup vegetable oil|
|2||teaspoons vanilla extract|
|1/2||cup dried cranberries|
2. In a large bowl, combine the oats, wheat germ, coconut, sesame and sunflower seeds, walnuts, almonds, salt, and cinnamon. Toss well.
3. In another bowl, combine the oil, honey, and vanilla. Pour the oil mixture onto the oat mixture and mix thoroughly until all the dry ingredients are moistened. Divide the mixture between the baking sheets.
4. Bake the granola for 30 minutes, stirring often, or until it turns golden brown. Remove the sheets from the oven and let the granola cool slightly. As soon as you can handle it, scrape it off the sheets into a large bowl and leave to cool completely. Stir in the cranberries and toss well. Store in an airtight container for up to a week. Give away in plastic containers or cellophane bags. Adapted from Ula Cafe