Categories: Rice/grains, Ethnic, Vegetarian 
      Yield: 1 servings 
  
      8 c  Rolled oats                              - rice flour, 
      1 c  Nuts (more if desired,                   - or other whole-grain flour 
           -- up to double this amount)        1 ts Salt (or more, as desired) 
    1/2 c  Sunflower seeds                   1/2 c  Honey (or more, 
    1/2 c  Whole millet                             -- up to double this amount) 
           -OR- whole buckwheat groats         1 c  -Hot water, or up to: 
      3 c  Whole wheat flour (or more)         2 c  -Hot water * 
           -OR- part cornmeal,                 1 ts Vanilla 
  
  * Note: More water makes the granola chunkier, less makes it crumbly. 
   
  Preheat oven to 350 F.  In a large bowl or pot, combine oats, nuts, seeds, 
  millet, flour, and salt.  Mix together honey, water, and vanilla, and stir 
  into dry ingredients.  Spread on a lightly oiled baking sheet and squeeze 
  mixture together to form small chunks, but don't crowd; the chunks need to 
  bake clear through.  Roast until golden brown, about 10 to 20 minutes. 
  (With the larger amount of water, reduce heat and bake longer.)  As it 
  bakes the granola may need stirring to brown evenly.  Cool thoroughly 
  before storing. 
   
  Variations:  Replace part of the water with the freshly squeezed juice of 2 
  oranges (and add the grated rinds if the oranges were not sprayed with 
  pesticides), or use 2 teaspoons orange oil. 
   
  For "gingerbread" granola, use half molasses (for half honey) and add 2 
  teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves. 
   
  For a nice change, substitute maple syrup for honey. 
   
  Source: Susan Weber, _Diet for Small Planet_, by Frances Moore Lappe Typed 
  for you by Karen Mintzias