My mother made great granola growing up. I think she got the recipe from her mother. I know my sister makes it, too--it's good stuff.
I keep losing the recipe, though, so I figured I'd post it in my blog. I'm not an aspiring chef, this isn't my hobby, and I don't watch the Food Channel. So... this is probably a once-only recipe blogging experience.
 - I find it difficult to find shredded unsweetened coconut in the grocery store, but I can usually find it at a gormet, organic, or health food store pretty easily. On the flip side, I don't get around to frequenting those kinds of stores often, so I just go with the shredded sweetened coconut. YMMV.
 - Walnuts, pecans, and almonds are fine. I haven't tried other kinds of nuts, but I think most nuts will do.
 - Vegetable oil is good. I think it'd probably be fine with sesame seed oil and some of the other oils. Olive oil is probably a bad choice since it's got a pretty distinct non-granola flavour.
Sometimes I throw in dried fruit like raisens in.
Back in the day I used to buy my lunch from one of the surrounding sub shops. That worked pretty well--it was \$5.00 a day or so and it guaranteed me a meal that sufficed to get me through the day.
Recently, I started to think about the economics involved:
5 dollars a day * 5 days a week * 50 weeks a year (roughly factors in holidays and vacations) ----- 1,250
I figure that I can make my own sandwiches and cut that cost at least in half. Thus I started to bring my own lunch most of the time.
The other day I bought Pepperidge Farms Sweet Buttermilk bread since it looked pretty substantial. However, I discovered a sandwich made using this bread is not unlike eating two spoonfuls of peanut butter and two spoonfuls of jelly. A sandwich is not a sandwich when the bread part of the sandwich is rather insubstantial.
Copyright 1996 to 2013, Will Guaraldi Kahn-Greene, under the Creative Commons BY-SA 3.0 license
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