1/4 cup canola, sunflower, or other light cooking oil

1/4 cup honey

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1 cup pearled barley

1 cup rolled rye

1 cup quinoa

1 cup oat bran

4 cups uncooked oatmeal(not quick-cooking)

1/4 cup chopped walnuts

1/2 cup golden raisins

1 ripe banana

4 ounces plain or flavored

Yogurt

1 Maraschino cherry

 

Preheat the oven to 300°F. In a large bowl, mix together the orange juice, oil, honey, sesame seeds, and poppy seeds. Add the barley, rye, quinoa, oat bran, and rolled oats. Mix until all are well coated, using your hands if necessary. Spread on two large, ungreased baking sheets and bake until lightly toasted, about 45 minutes to 1 hour, stirring every 15 minutes or so. Stir in the walnuts after about 30 minutes. Remove, let cool to room temperature, and stir in the raisins. (May be stored in airtight containers for up to three weeks.) Cut the banana in half and peel it. Cut each half lengthwise to make 4 long slices. If desired, heat in a frying pan or microwave. Put 1/4 cup of granola in a bowl, top with half the yogurt, and add the banana slices. Add another 1/4 cup of granola and the remaining yogurt and top with the cherry.  Makes about 8 cups of granola and 1 serving of Schlopp

 

Yield:

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Fat:

Fiber: