This recipe started at The Seven Wives Inn in St. George, UT, a long long long time ago. I asked for the recipe from my father, after I tasted the granola at his house one day–apparently he and Mom had it on a jaunt down there when they stayed at the Inn. I don’t even know if the Inn still exists, at any rate, I’ve changed the recipe over the years to reflect my changing tastes.
8 cups whole rolled oats (NOT the quick kind)
3/4 cup brown sugar
1/4- 1/3 cup wheat germ
8 oz raw almonds (1 cup)
8 oz. raw cashews (1 cup)
1/2 cup sunflower seeds
Mix in bowl.
Heat together until bubbly (I put everything in a 2-cup liquid measuring cup, then microwave it for two minutes and stir it well):
5/8 cup water
5/8 cup oil
1/4 cup honey
1/2 cup peanut butter
Add 1 tsp. vanilla and pour over dry ingredients. Mix well and spread on two large cookie sheets. Bake in 200 degree oven for about two hours (I switch tray positions after 1 hour and stir a little bit). Store in airtight container. (If it’s a humid day, I turn the oven off and let it sit in there for a while—another 1/2 hour or so. If you live in a dry climate, you may need to adjust the cooking time downward.)
2017 Note: I modified the liquid ingredients to lower the amount of honey. The original amounts were all 1/2 cup.