From the green eggs and ham cookbook
Ingredients for granola
Juice of 1 orange
1/2 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
Ingredients for the sundae topping
1 ripe banana
4 ounces plain or flavored yogurt
1 maraschino cherry
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Preheat oven to 300 degrees Fahrenheit.
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In a large bowl, mix together the orange juice, oil, honey, sesame seeds, and poppy seeds.
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Add the barley, rye, quinoa, oat bran, and rolled oats. Mix until all are well coated, using your hands if necessary.
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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.
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Remove, let cool to room temperature, and stir in the raisins. (May be stored in airtight containers for up to 3 weeks.)
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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.
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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 granola sundae