6 cups rolled oats

2 cups shredded coconut

1 cup wheat germ

1 cup chopped nuts (almonds or pecans)

1 cup hulled sunflower seeds


1/2 cup vegetable oil

3/4 cup honey

2 teaspoons vanilla extract


Combine the drey ingredients.  Ratio of dry ingredients to wet should be 8 to 1.

For the quantity of dry ingredients listed above, combine and heat in a saucepan the oil, honey and vanilla.

Stir wet ingredients into dry and spread onto two greased cookie sheets.

Bake in a 250 degree F.  oven 20 to 30 minutes, stirring occasionally.

Cool completely.  Store in an airtight container.

Optional ingredients:

grated toasted soybeans, bran, brown sugar, raisins, and chopped dates.

Recipe From:

Country Inn and Bed and Breakfast Cookbook

The Savannah Inn: Bed and Breakfast

300 Savannah Road  Lewes, Delaware


Colonel Ludlow Fresh Fruit Cup:


3 to 4 kinds fresh fruit, cut in bite sized pieces

1 Tablespoon vanilla yogurt

1/4 cup granola

Shredded coconut, almond slivers or fresh mint

In a sherbet glass ( I have  parfait glasses- it maybe the same ),combine the fresh fruit.  Top with yogurt and granola.  Garnish with coconut, almond slivers, or fresh mint.

Delicious and very filling.                 Serves 1


The Colonel Ludlow House

Summit and West Fifth

Winston-Salem, North Carolina


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