8 cups rolled oats
1 cup nuts (more if desired, up to double this amount)
Â½ cup sunflower seeds
Â½ cup whole millet or whole buckwheat groats
3 cups whole wheat flour or part corn meal, rice flour, or other whole-grain flour
1 tsp. salt (or more, as desired)
Â½ cup honey (or more, up to double this amount)
1 cup hot water, or up to 2 cups hot water
(more water makes the granola chunkier, less makes it crumbly)
1 tsp. vanilla
Preheat oven to 350 degrees F. In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt. Mix together honey, water, and vanilla, and stir into dry ingredients. Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks. Don’t crowd–the chunks need to bake clear through. Roast until golden brown, about 10 to 20 minutes. (With the larger amount of water, reduce heat and bake longer.) As it bakes, the granola may need stirring to brown evenly. Cool thoroughly before storing.
Variations: Replace part of the water with the freshly squeezed juice of 2 oranges (and add the grated rinds if the oranges were not sprayed with pesticides), or use 2 teaspoons orange oil.
For “gingerbread” granola, use half molasses (for half honey) and add 2 teaspoons cinnamon, 1 teaspoon ginger and Â¼ teaspoon cloves. For a nice change, substitute maple syrup for honey.