I used to be one of the people who made "Aunt Jo's Granola" for the late, great, Josephine Couunty (Oregon) Food Cooperative.(posted 9653 days ago)I just found the old "official" recipe. It's good, but you may want to do a slightly smaller batch. I used to make it five gallons at a time.
The coop died almost twenty years ago. That's another story. A story of groovy, hip, trust, and love, versuse record keeping.
I continued making the granola for my family for a long time after that, but haven't done so since the cost of many of the nuts in the recipe went from about two dollars a pound to over six. :0(
Here it is; it's yummy and nutritious. Over the years I learned to make substitutions or wliminations, based on what was available and cheap.
3-4 lbs. rolled oats 1-2 lbs rolled wheat 1 lb wheat germ 1/2 lb bran 1 lb coconut 1/2 lb sunflower seeds 1/2 lb cashews, peanuts, or almonds, or a combination 1 lb currants 1 lb raisins 3 TBS vanilla (real vanilla) 2-3 cups honey 1 cup oil 1 tsp lecithin (optional) 2 TBS cinnamon 1 tsp nutmeg 1 tsp cloves 1 tsp allspice
Heat honey, oil, lecithin, and spices, stirring until well mixed. Remove from het. Add dry ingredients in order given (except raisins and currants, unless you like "puffed" raisins and currants) Stir well after each addition in order to coat well Spread on cookie sheet (note: I use shallow baking pans, as it's easier to keep from spilling ingredients later) Toast at 350 degrees until brown (note: I like to stir it a couple of times during the cooking process)
When cool, stir in the currants and raisins (note: I like to stir them in just after removing the granola from the oven--try it both ways)
Buen provecho!