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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Linda Clark France
  • 1 cup oil
  • 1 cup honey
  • 1â�„2 cup water
  • 2 tsp. vanilla extract
  • 6 cups oats, old fashioned
  • 6 cups total of any or all of these:
  • Whole wheat flour
  • Non-fat dry milk powder
  • Shredded coconut
  • Unsalted almonds, walnuts, pumpkin seeds, sunflower seeds or pecans
  • 2 tsp. cinnamon
Preheat oven to 250 degrees.
Warm oil, honey, water, and vanilla in a large rotating pan in the oven. When liquid mixture is warm and thinned, begin adding dry ingredients directly to the pan. Stir with wooden spoon as each dry ingredient is added. Bake approximately 2 hours, stirring every 20 minutes. Watch carefully until toasted.
Remember granola becomes crisper as it cools in the pan. If you have difficulty getting the mixture to taste cooked, try toasting the flours lightly in the oven for a few minutes. Can add up to 2 cups dried fruit when cool if you desire. Makes about 14 cups.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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