Homemade Granola

Thank you, Margaret, for being the first to post on what, I hope, becomes a group blog.

I'm posting a granola recipe that I've been making for about a year now. It's a modified version of the Joy of Cooking recipe. I have it with yogurt several times a week. (Hopefully soon I will be able to say, "I have it with homemade yogurt several times a week.") It's easy to make and lasts quite awhile. Please don't be intimidated by the number of ingredients, as I easily am. A lot of the ingredients can be found in the bulk section at Fred's so you don't have to get more than you need for one batch. I put a (b) next to them to further prove my point :)

Granola

About 9 cups

Preheat the oven to 300F. Scatter over a large rimmed baking sheet and toast in the oven about 15 minutes, stirring frequently:

3 cups old-fashioned rolled oats (b)

Mix in a large bowl:

1½ cups wheat germ
¼ cup dry milk powder (optional)
1 cup coarsely chopped almonds (b)
1 cup chopped walnuts
½ - 1 cup shredded or flaked sweetened coconut (b)
½ cup sesame seeds (b)
1 cup hulled sunflower seeds (b)

Heat in a small saucepan over low heat for 5 minutes:

½ cup canola oil
½ cup honey
½ cup maple syrup
¼ cup brown sugar
1 tsp cinnamon

Stir the honey mixture into the wheat germ mixture. Combine with the toasted oats. Spread in a thin layer on the baking sheet (use 2 pans if necessary) and toast, stirring frequently, 45 minutes, or until all the ingredients are toasted. Let cool, then stir in dried cranberries, or other dried fruit, if desired. Store in a tightly sealed container at room temperature for up to 5 days or in the refrigerator for up to 1 month.