Robert's Place Crunchy Granola

Home Made Crunchy Granola
Home Made Granola is the best - and so cheap and easy to make. The commercial versions have been made months before you purchase them - taste the real thing!

Preheat the oven to 350°F or 180°C.
Combine dry ingredients except raisins.
Liquify the honey if necessary and add the oil, liquid milk and vanilla extract.
Add the wet ingredients to the dry mixture and mix until well combined.
Spread the mixture on a greased cookie sheet and bake in the oven for 20 minutes, stirring every few minutes to prevent burning.
Remove from the oven and add the raisins, then continue to bake for approximately an additional 10 minutes until lightly browned.

After cooling, store your home made crunchy granola in an airtight container.
Serve with milk and sliced fruit, and maybe some yogurt for a truly nutritious breakfast.


3 cups slow-cooking oats (420 gm)

1/4 cup shelled sunflower seeds (50gm)

1/2 cup raw bran (70gm)

1/2 cup chopped raw, unsalted nuts such as almonds (40gm)

1/2 cup wheat germ (70gm)

1/2 cup unsweetened coconut
flakes (70gm)

1/4 cup sesame seeds (50gm)

1/4 cup non-instant milk powder (12 gm)

2 tbsp milk (30ml)

1/2 cup honey (125ml)

2 tbsp oil (30ml)

1 tsp real vanilla extract (5ml)

1/2 cup raisins (125 gm)


History of Crunchy Granola:
Granola originated in the 1860's as a baked whole grain cereal that was concocted by a New York doctor, James Jackson. It was originally known as "Granula". The success of this early product was not missed by John Harvey Kellogg, who created his own version of the baked whole-grain cereal for use in his healthy eating regimen. Unfortunately he used the same name for his product and was forced to change it to "Granola" when Jackson sued him. Granola remained in the background for the next ninety years or so, until it was popularised during the hippy era in the 1960's with the swing to natural foods and whole grains.