When my husband and I were first dating in the 1970s, he was not only making his own bread and yogurt, he made delicious granola. He taught me how to combine, mix and roast wholesome grains and nuts purchased from The Good Harvest co-op in Middletown, Connecticut. The Middletown co-op has long since closed as did many of the original food co-ops. In Vermont, however, it’s super exciting that food co-ops have not only survived, but continue to thrive.
This Cookie and Kate The Very Best Granola is almost exactly the same recipe that I have been using for over 30 years. I add a half cup of raw or toasted wheat germ and raisins or cranberries after the granola comes out of the oven and is still warm. This prevents the dried fruit from burning and maximizes the nutritional value of the wheat germ.
Kids can have a lot of fun making granola with teachers or parents. Try making homemade granola. It’s such a healthy alternative for breakfast (or snacks) than boxed processed cereals.
Vermont Food Librarian 