Lindall Heyer's Granola

In honor of the start of the Olympics, I made a double batch of Lindall Heyer's granola. The recipe is one from my mom's collection, but it originated in a 1970's newspaper. Lindall Heyer was a member of the US Olympic team in the 70s, and this is her recipe. It is very good. The only changes I made have been noted.

Lindall Heyer's Granola

1/4 c. canola oil (original called for 1/2 c veg oil, just seemed like too much for today's cooking)
1/2 c. honey
1 T vanilla extract
2 c. old fashioned rolled oats (not steel-cut)
2 c. Wheaties cereal (can use Total bran flakes as well)
1 c. sunflower seeds, raw unsalted
3/4 c. sesame seeds, raw
1 c. raisins
1/2 c. chopped walnuts or nut of your choice or combination

Heat oil, honey, and vanilla in large saucepan till well blended. (I do this in a large dutch oven) Remove from heat. Add other ingredients EXCEPT raisins. (Learning the hard way will result--raisins get hard and yucky burnt when put in the oven). Spread in GREASED 9x13 " pan, I use a rimmed cookie sheet. Bake at 350 degress for 15-20 minutes, or until lightly golden. Remove from oven, add raisins and stir. Stir two or three times while cooling to prevent sticking and clumping. Serve plain, with milk, or on yogurt. Delicious!

This was a staple item growing up in the Gill household, and I believe that most of us continue to make it now and then today. Maybe your family will like it too. As for me, I am going to vegetate on the couch. The Olympics should be starting pretty soon...