About 40 years ago, I cut a recipe for granola out of the Boston Globe and put it in a pile which grew ever larger, burying the recipe for about twenty many years.  Twelve years ago, when Roger and I were visiting his Swedish relatives in Stockholm, his cousin Agneta treated us to her homemade muesli for breakfast which we thoroughly enjoyed sprinkled over kefir which is a pourable yogurt available in plain and several fruit flavors.  (Kefir is available here in U.S. supermarkets as well.)   Roger’s cousins did not treat muesli as the main component of the breakfast, but merely as an add-on thereby saving a boatload of calories.

As soon as we got back from vacation, I dug out the yellowed-from-age recipe, checked cookbooks, and ran off several online granola recipes as well (my normal approach to new recipes) to research and compare.  My final results came out so well that I made up several batches to give to the neighbors and some of my friends as Christmas gifts that year.  One of my fellow foodies at work and I pow-wowed and came up with a label to slap on a plastic cereal container which made several of the neighbors double over laughing when they saw it.  As I recall, when my daughter Amy first saw the label, she was mortified and told me I shouldn’t use it because it would be too embarrassing.  When her identical twin, Sara, saw it, she begged to accompany me when I gave the gift because she thought it was a hoot and wanted to see the neighbors’ reactions.  Amy has since come around to see the humor in it, and both girls enjoy bringing a container full of Franola back to college after school breaks.

Now you, too, will be able to enjoy Franola without having to wait for me to move into the neighborhood!


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  • 1/2 cup vegetable oil
  • 3/4 cup honey
  • 2 tbl. dark Karo syrup
  • 6 cups old-fashioned (not quick-cooking) rolled oats
  • 3/4 cup each:  walnuts and almonds, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1/4 cup flax seeds
  • 3/4 cup coconut
  • 1 cup raisins


Pour oil, honey, and Karo syrup into 16-oz. glass Pyrex measuring cup.  If you haven’t learned the trick of coating your measuring spoon with oil before measuring the Karo syrup, now is the time to do it!  The Karo syrup will slide right off without leaving stuck behind.  Heat mixture in microwave just to enough to warm and liquefy, about a minute at full power.

In a large bowl, stir together oats, nuts, seeds, and coconut (raisins come after Franola is baked).  Pour liquid mixture over dry ingredients.  Stir really well to coat oat mixture.  Make sure you keep turning over oats that are on the bottom of the bowl.  It will appear as though there’s not enough liquid to cover, but there really is.

Cover 2 or 3 large rimmed cookie sheets with aluminum foil and spray with Pam.  Spread mixture over the cookie sheets (I have a 30” oven, so I am able to spread the Franola over two 15×10” cookie sheets in single layers.  If your oven is smaller, you will have to bake in two batches).  Stagger the oven shelves and place one cookie sheet in the upper third of the oven and the other cookie sheet on the shelf in the lower third of the oven.  Bake at 350o for about 15 minutes, rotating the cookie sheets to the opposite shelves halfway through the baking.  In my oven, 15 minutes is perfect—after that it starts to get too brown.  Stir 2 or 3 times during baking.

Cool on racks and stir a few more times while mixture is cooling to cut down on clumping.  When cool, add raisins and store in airtight container.

Source: A frantastic original

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