My parents owned a fabric store called the “Polyester Palace” in Redlands, California during the early 1970s, back when making your own clothes was still considered groovy and I was just a wee nipper. The gas crunch and spiraling cost of synthetic fabric production, among other factors, led to the demise of it and a sister store in Yucca Valley (how I hated the drive out to that hell-hole of a desert every day!). One of their customers, Sandee, and my mom discovered their mutual love of health foods and raw vegetable juices, so Sandee graciously shared her homemade granola recipe with my mom. Its sugar content was a wonderful change from my steady diet of raw veg juice, Ruskets, and whatever unsweetened cereal mom found in the Loma Linda SDA stores. I ate this stuff like ice cream because, well, there was no ice cream in our house.
I have been looking for this recipe for years and my daughter recently located it, tucked away in one of my mom’s metal tins. It ain’t like today’s convenient panoply of granola offerings that you can pick up at your local grocery store. It has a groovy, early 1970s, earthy aesthetic, but it sure brings back childhood memories for me.
- 5 cups of rolled oats
- 2 cups chopped nuts
- 1 cup weat flour
- 1/2 cup mixed flours (soy, rye, wheat germ, Brewer’s yeast, etc.)
- 3/4 cup brown sugar
- 3/4 cup oil (I would guess at that time whatever passed for “vegetable” oil)
- 3/4 to 1 cup water
- Combine dry ingredients.
- Add oil slowly mixing well.
- Add water [mixing thoroughly].
- Sprinkle mixture onto greased cookie sheet [or parchment paper].
- Bake 4 hours at 200′ or until golden brown.
- Serve dry as a quick snack or with milk or applesauce for a breakfast cereal.
- [Cool completely and then store in container or zippy bag until use].