BREAKFASTS - BUBBY’S GRANOLA

½ cup vegetable oil, plus more for the baking sheet

¾ cup honey

1/3 cup molasses

Pinch of kosher salt

2 pounds (10 cups) rolled oats (old-fashioned)

¾ cup pecan pieces

¾ cup walnut pieces

¼ cup sesame seeds

1/3 cup pumpkin seeds

1/3 cup sunflower seeds

2 cups raisins

Preheat the oven to 350F.  Lightly oil two baking sheets.

Combine the vegetable oil, honey, molasses, and salt in a small heavy saucepan over low heat.  Cook for 1 to 2 minutes, or until well blended and very hot.  Remove the mixture from the heat.

Combine the rolled oats, pecans, walnuts, sesame seeds, pumpkin seeds, and sunflower seeds in a large bowl. 

Pour the honey mixture over the oat mixture and toss briskly to combine.  Be sure all the oats, nuts, and seeds are thoroughly coated.

Spread out the granola evenly on the prepared baking sheets.  Bake for about 20 minutes, stirring every 5 minutes or so, until golden (not dark) brown.  Be careful not to overbake it.

Remove the pans from the oven and allow the granola to cool completely.  It will be crispy when it cools.  Transfer the granola to a large container with a lid.  Store, tightly covered, at room temperature.  Just before serving, add the raisins.  

MY NOTE: I like to use parchment paper on the baking sheet.  

From Bubby’s Brunch Cookbook by Ron Silver with Rosemary Black.