Why granola recipes on a Farm Recipe Index? Because I love to make granola! -jw

Granola Bars

2 Cups oatmeal
1/2 cup toasted nuts or sunflower seeds
1/2 cup raisins
1 teaspoon cinnamon
1/3 cup brown sugar
6 Tablespoons butter
3 Tablespoons honey

Line oblong baking pan with foil and butter the foil well. Mix the first 4 ingredients together in large bowl. Cook the brown sugar, butter and honey together in a saucepan. Mix into the dry mixture. Press the wet granola stuff into the buttered, foiled pan with a buttered piece of wax paper or foil. (press well.) Bake for 20 or so minutes at 350 degrees until lightly golden brown. Let cool, then cut into squares. Crumbly leftovers are GREAT with milk for breakfast.

(less guilty granola recipe: start with first 4 ingredients above, then cook 1/3 cup each Canola oil and honey, mix together, then toast lightly on a baking sheet. Much cheaper than commercial granola. You can substitute any dried fruit, add oat bran, wheat germ, etc. )

FRUIT AND SPICE GRANOLA

4 cups old-fashioned rolled oats
1 cup unsweetened desiccated coconut*
1 cup sliced almonds
1 cup pecans
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 stick (1/2 cup) unsalted butter
1/2 cup honey
2 cups mixed dried fruits such as cranberries, cherries, currants, golden raisins, apricots, prunes,
and/or dates

* available at natural foods shops

Preheat oven to 350¡F.

In a large bowl stir together oats. coconut, nuts, and spices. In a small saucepan melt butter with
honey over low heat, stirring occasionally. Pour butter mixture over oat mixture and toss to combine
well.

Spread granola evenly in 2 shallow baking pans and bake in upper and lower thirds of oven, stirring
frequently and switching position of pans halfway through baking, until golden brown, about 30
minutes. In large bowl combine granola with dried fruits and cool, stirring occasionally. (Granola
keeps in an airtight container, chilled, 1 month.)

Makes about 10 cups.Gourmet

ALMOND COCONUT GRANOLA

This granola is delicious topped with fresh fruit (we suggest kiwifruit and
pineapple) or on its own, served with milk or yogurt. The recipe makes about 6
cups, so you'll have some left over.

3 cups old-fashioned rolled oats
2/3 cup sliced almonds
1/2 cup unsweetened desiccated coconut
1/3 cup hulled green pumpkin seeds or sunflower seeds
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
6 tablespoons honey
1 cup mixed dried fruits such as raisins, cherries, and apricots

Preheat oven to 325¡F.

In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small
saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and
stir until combined well.

In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through
baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits.
Granola may be kept in an airtight container at cool room temperature 2 weeks.

Makes about 6 cups. Gourmet

MOLASSES-PEANUT GRANOLA

In addition to being great with milk at breakfast time, this is nice sprinkled over yogurt, fruit or ice
cream, or baked into your favorite granola cookies or bars.

Nonstick vegetable oil spray

3 cups old-fashioned oats
1 1/2 cups lightly salted dry-roasted peanuts (about 7 ounces)
1/2 cup sweetened flaked coconut
1/2 cup mild-flavored (light) molasses
1/2 cup (packed) golden brown sugar
1/4 cup water
3 tablespoons vegetable oil

1 cup golden raisins

Position rack in center of oven and preheat to 325¡F. Spray large roasting pan with nonstick vegetable
oil spray. Mix oats, peanuts and coconut in prepared roasting pan. Combine molasses, brown sugar,
1/4 cup water and oil in heavy small saucepan. Bring to boil, stirring occasionally. Pour hot molasses
mixture over oat mixture; toss to coat well.

Bake granola 20 minutes. Stir raisins into granola. Bake until granola is deep golden, stirring
frequently, about 15 minutes longer. Transfer pan to rack. Using metal spatula, scrape bottom of pan
to loosen granola. Cool completely in pan, occasionally scraping bottom of pan with spatula to prevent
granola from sticking.

(Can be made 1 week ahead. Store in airtight container at room temperature.)

Makes about 7 cups. Bon Appétit