Granola

To paraphrase an old adage, there's no fuel like an old fuel.  I've been eating a large bowl of this granola for breakfast very nearly every day for the past 20 years.  Before a marathon or similarly long race, I eat an extra-large bowlful -- I find that it provides me with plenty of carbohydrates for 10 or more miles, and it's tastier than GU.  (I've learned that some club members prefer microwaved McD's hamburgers on the morning of a race, but I'm sticking with the granola.)  The original recipe came from the famed White Gull Inn in Fish Creek, Wisconsin, and has been modified a bit over the years.

 

11 C     rolled oats (not quick oats)
1 C       wheat flakes
1 C       wheat germ
1 C       shredded coconut
1/2 C    sunflower seeds
1/8 C    sesame seeds
3/4 C    walnuts, coarsely chopped
1/3 C    almonds, coarsely chopped
Combine 1st set of ingredients.
1/2 C   water
1 t        salt
1-2 t     vanilla
1 C       honey
1 C       vegetable oil
Separately combine the liquids & salt.Mix together and spread in 2 large baking pans.  Bake 45 min. at 300 degrees, stirring at 15 min. intervals.
1 Cup Grape Nuts
Raisins and/or Craisins, as desired
Cool.  Add raisins & Grape Nuts.
Store in air tight containers.