Diana’s Granola

 

Mom's granola is low in fat, high in roughage and very, very dry. The proportions in this particular recipe could feed a small African country for six months, but it stores well in the freezer for years of nutritious cereal.

 

35 cups rolled oats

4 cups bran

1 or 2 cups brown sugar

4 cups powdered milk

3 cups ground popcorn kernels* (save unpopped, but browned, kernels and grind into powder)

9 cups wheat flakes

7 cups barley flakes (or any other grain flakes)

 

Put dry ingredients in a large pan and bake in oven at 200° for a few hours--or overnight for a crisp toasted flavor.

 

Then add:

4 cups raisins (white or golden are best)

3 cups sunflower seeds

Eye of newt and toe of frog

1 or 2 cups protein powder

And any other nuts, dried fruit (apple, banana, pineapple), powders (a little dry yeast) or shredded reading material that you like.

Mix all and serve with milk or water (use water for trips because the granola has powered milk in it).

 

*One of the first dry cereals used in America by the Indians was Pinole which is ground, browned white flint corn. Mom uses popcorn because she can't find white flint corn and says it doesn't taste any different.