Serves: 12
Total Calories: 238

2 1/2 cups oatmeal quick-cooking
1 cup coconut shredded
1/3 cup sunflower seed untoasted
1/4 cup sesame seeds hulled
4 tablespoons margarine
1/4 cup brown sugar dark, packed
1/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup wheat germ toasted
1/2 cup raisins

Preheat the oven to 300F.

Spread the oatmeal, coconut, sunflower seeds and sesame seeds in a large, lightly buttered roasting pan or ovenproof dish (about 11x17 inches is best, although a smaller pan will do). Bake for about 20 minutes, tossing several times.

Meanwhile, combine in a small saucepan the margarine, brown sugar, honey and salt and bring to a simmer, stirring. Add the vanilla off the heat.

Reset the oven to 350 F. then add the wheat germ to the toasted mixture. Dribble the sugar-honey mixture syrup over the granola, tossing with a fork to coat the dry mixture evenly.

Return the pan to the oven and bake for 5-6 minutes longer. Add the raisins, toss to distribute, and press the granola down firmly into an even layer. Bake 5 minutes or so longer, or until the granola is golden.

Remove from the oven and let cool slightly. Slip a flexible spatula under the granola to break in to large pieces. Let cool completely and store airtight.

Makes 6 cups.

Nutritional Facts:

Serves: 12
Total Calories: 238
Calories from Fat: 90

More Recipes from the Cook'n Vegetarian Cookbook:
Autumn Breakfast Squash Soup
Big Batch Lemon Muffins
Bran Muffins
Coconut Sticks
Cranberry Upside-Down Muffins
Eggless Pancakes
French Toast
French Toast Strata
Golden Millet Porridge
Golden Wheat Pancakes
Granola
Granola II
Light Sabayon
Lightened Maple Syrup
Polenta
Scrambled Tofu
Sorrel Omelet
Sweet Rice Dumplings