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OREGON HAZELNUT GRANOLA
Yield: 6 to 8 servings.
4 cups oatmeal
1 cup Oregon hazelnuts, roasted & chopped
1 cup flaked coconut
1/2 cup wheat germ flakes
1 cup raisins
2/3 cup honey
1 tablespoon water
1 teaspoon vanilla
2 tablespoons oil
Put oatmeal, hazelnuts, coconut and wheat germ flakes in a bowl, mix lightly.
Stir together honey, water, vanilla, and oil, then combine well with dry mixture.
Spread in a 3-quart, lightly oiled baking pan.
Bake at 325 for 20-25 minutes, stirring every 5 minutes.
Add raisins after baking.
When cool, store in airtight container.
Serve with milk or eat as a snack.
Oregon Hazelnuts
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