Chebeague Island School Granola
Submitted by Laura Summa, Chebeague Island School food director
This was given to me by Kerry Flynn of Peaks Island (my upholsterer), accidentally! Ironically, she was emailing it to another friend, but accidentally included my email address. In the meantime, it has made granola a big part of my diet, my family and friends’ diets, and now the Chebeague Island School’s lunch program. Granola and yogurt is a daily alternative to whatever the main entree is on the menu. I have very faithful granola lovers who opt to eat it every day. I especially like it at night when I am craving something sweet!
4 cups uncooked old fashioned rolled oats
2 cups of wheat germ
1 cup flaked coconut
3/4 cup light brown sugar
1 cup chopped walnuts or filberts (or whatever)
3/4 cup cooking oil (I use canola)
1/3 cup water
2 tablespoons vanilla
1 cup raisons (optional)
Mix well, turn into a large shallow roasting pan and bake at 350 degrees for about 45 minutes or until golden crunchy—stir this every 10 to 15 minutes while baking, though, as the sides will end up cooking faster than the middle if you don’t.
I add in about a cup of raisins after it comes out of the oven, but while it’s still hot.