Good Granola, No Stars

DEAR SOS: I have lost the recipe for granola from the Polo Lounge at the Beverly Hills Hotel. My family loves it. I’m hoping I can get a copy.

VICKI DURAL

San Clemente

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DEAR VICKY: Sure. It makes a nice, homemade holiday gift, too.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

Polo Lounge Granola

Active Work Time: 35 minutes * Total Preparation Time: 1 hour 15 minutes

Wheat germ and lecithin are available at well-stocked supermarkets and health food stores.

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1/2 cup honey

1/4 cup corn syrup

1/4 cup apple juice

1/2 cup oil

6 cups oatmeal

3/4 cup shelled sunflower seeds

3/4 cup sesame seeds

1 1/2 cups pecan pieces

1 1/2 cups sliced almonds

3/4 cup pine nuts

1 cup shredded coconut

3/4 cup wheat germ

1/2 cup lecithin

Salt

1 1/4 cups nonfat dry milk

1/2 cup brown sugar, packed

1/2 teaspoon cinnamon

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Heat the oven to 300 degrees.

Combine the honey, corn syrup, apple juice and oil in large saucepan. Bring to a boil. Remove from the heat.

Combine the oatmeal, sunflower seeds, sesame seeds, pecans, almonds, pine nuts, coconut, wheat germ, lecithin, a dash of salt, the dry milk, brown sugar and cinnamon in a bowl. Add to the hot liquid in the saucepan and stir with a wooden spoon until combined.

Spread the granola mixture on 2 baking sheets and bake, stirring with a wooden spoon every 10 minutes, until the cereal is lightly browned and crunchy, about 40 minutes. Cool, then store in airtight containers.

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24 (1/2-cup) servings. Each serving: 393 calories; 57 mg sodium; 6 mg cholesterol; 26 grams fat; 5 grams saturated fat; 37 grams carbohydrates; 9 grams protein; 5.04 grams fiber.