Normennenes Recipe Book 

Door County Granola

Contributed by Marit C. — 2014

“In 1894, Dr. James Caleb Jackson came up with the first ‘granula’ for clients of his sanitarium in Dansville, New York. Composed of graham flour, granula resembled jumbo Grape-Nuts. The Jackson Sanitarium was a prominent health spa situated on a hillside overlooking Dansville, and was also known as ‘Our Home on the Hillside.’ The company Jackson formed to sell his invention was thus named Our Home Granula Company. “When John Harvey Kellogg later devised a similar cereal, he changed the name to ‘granola’ to avoid legal conflict with Jackson. Granola languished until the 1960s and the early rise of health foods; fruits and nuts were added to enhance its nutritive value and appeal. Various people laid claim to granola’s revival or reinvention, notably Layton Gentry, who is credited with a granola recipe using oats. Yet granola remained a niche product into the next decade.” [Bunnery Natural Foods]

 
 

Ingredients: 1 cup rolled wheat flakes 1 cup chopped coconut 1 cup chopped walnuts or mixed nuts ½ cup sunflower seeds ½ cup flax seeds 1/3 cups semame seeds 8 cups rolled oats 1/3 cup water 3/4 cup honey ½ tsp vanilla 1 cup wheat germ 3/4 cup olive oil 2 cups raisins

Preparation:   Mix together all dry ingredients in large bowl. In separate bowl mix togher water, oil and honey until well blended. Stir wet ingredients slowly into dry ingredients to evenly distribute throughout mixture. Spread granola mixture out onto 2 large cookie sheets. Bake at 300℉ for approximately 60 minutes, turning mixture with a pancake turner every 15 minutes and browning evenly. Leave granola spread out on the sheets to completely cool, at least 2 hours. When completely cooled stir in raisins and place in airtight storage container. Yield:   Approximately 15 cups.