Makes 30 servings
Prep: 20 min
Cooking time: 20 min

4 cups rolled oats
3/4 cup wheat germ
3/4 cup oat bran
1/2 cup sunflower seeds
1/2 cup finely chopped almonds
1/2 cup finely chopped pecans
1/2 cup finely chopped walnuts
3/4 teaspoon salt
1/4 cup brown sugar
2 tablespoons maple syrup
1/4 cup and 2 tablespoons honey (vegan alternative is agave nectar)
1/2 cup vegetable oil
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons vanilla extract
1 cup raisins or sweetened dried cranberries

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

VARIATIONS: if you’re feeling like something different you can add 3/4 cup shredded coconut and leave out the oat bran and wheat germ

Courtesy of http://allrecipes.com/recipe/megans-granola/?scale=15&ismetric=0

This entry was published on February 10, 2013 at 8:50 pm. It’s filed under Breakfasts and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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