Granola

It is back to school time and I want some quick and easy breakfast treats and snack options. I have a big bowl, I fill with fruit, nuts, granola and other healthy snacks. Everyone can grab and go as they please. But, I get in a rut and before you know it, no one is grabbing snacks.

My mission, find some good snacks. This recipe is for a homemade granola. I tested several recipes and developed this one. Everyone in my family agreed that it was the best one I have made to date. The best part, it can be eaten dry as a snack, with milk as a cereal, or layered with fruit and yogurt as a parfait.

I like to divide it up into serving size plastic bags, into the big snack bowl and we are good to go.


Granola

8 cups rolled oats
1 1/2 cups wheat germ
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1/2 cup maple syrup
1/2 cup honey
1 cup canola oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 cup shredded coconut
2 cups sweetened dried cranberries

Preheat the oven to 325 degrees. Combine the oats, wheat germ, 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 two baking sheets. Bake in the preheated oven until crispy and toasted, about 15 minutes. Stir once halfway through. Remove from oven and add coconut. Cool, then stir in the cranberries.

Store in an airtight container.