• 3 C old fashioned rolled oats (not instant)
• 1/2 C roasted and salted sunflower kernels
• 1/2 C roasted and salted pepitas
• 1/4 C sesame seeds
• 1/2 Tbsp wheat germ
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 C water
• 1/4 C canola oil
• 1/2 C honey
• 2 Tbsp brown sugar
• 1/2 tsp pure vanilla extract
• 1 C dried fruit – optional (cranberries, cherries, apricots, dates, figs, and/or raisins)

Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.

In a large bowl, combine the oats, seeds, pepitas, wheat germ, cinnamon, and salt.

In a small saucepan, stirring constantly, bring just to a boil the water, oil, honey, sugar, and vanilla.  Pour the mixture over the dry ingredients and stir until well-coated.  Spread onto the prepared baking sheet and bake for 25-35 minutes, until golden brown, stirring occasionally so the mixture browns evenly.  Place pan on a wire rack to cool.  The granola will be sticky when it comes out of the oven, but will become crisp and dry as it cools.  Once completely cool, store in an airtight container.

Note: original recipe called for 1/2 c whole raw almonds as well.  I made mine without.  I love raisins in my granola, but my husband doesn’t, so I made mine without and will add them or other dried fruit to my own servings.  Without the fruit, I got a total of 2860 calories.  I weighed my finished product (21 ounces) so I estimate 136 calories per ounce.