Crunchy Granola. Sweet!

Bittman's all over it on Bitten. Bloggers are going nuts (pun intended) trying to one-up each other with wacky additions like marshmallows and exotic spices. (Star anise? Please!)

Not to get all editorial, but granola is the perfect food for hard times, whether those are economic, emotional or otherwise. It's hearty in a stick-to-your-ribs, carry-you-through kind of way. It's less expensive to make than to buy at the store. It tastes way better than anything you'll find in a box. And it's sweet, always a boon in tough situations.

You can eat it for breakfast, grab a handful between meals or sprinkle it on any number of food items like fruit or ice cream. Though I'd avoid eating it in bed, since those hard bits would be unpleasant to roll onto. Not to mention finding them embedded in your armpit in the morning. But I digress.

So here's my recipe for the best granola in the universe, courtesy of my mom, who developed this recipe for Shakers Café. Thanks, Mom!

Janet Bauer's Shakers Café Granola

1/2 c. butter or margarine
1 1/2 tsp. cinnamon
2 tsp. vanilla
3 oz. orange juice
2/3 c. honey
8 c. rolled oats
3/4 c. brown sugar
1 1/4 c. sunflower seeds
1/2 c. wheat germ
1 1/4 c. coconut
1 c. walnuts
2/3 c. slivered almonds
2 c. raisins

Preheat oven to 325°.

Melt butter in small saucepan. When melted, remove from heat and stir in cinnamon, vanilla, orange juice and honey.

In large mixing bowl, combine remaining ingredients except raisins. Add honey mixture and stir till moistened. Spread on cookie sheet and bake for 30 min. Remove from oven, reducing heat to 300°, and turn oats with spatula. Place in oven and bake for 25 min., checking every few minutes to make sure granola does not burn. Cool thoroughly and store in quart zip-lock bags. [I keep them in the freezer until needed. - KAB]