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1 (18 oz) container uncooked regular oats (about 6 cups)
2 1/2 cups coarsely chopped pecans
2/3 cup toasted wheat germ
1/4 cup sesame seeds
2 cups sweetened flaked coconut (optional)
1 cup butter, melted
2/3 cup honey
1/4 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 (6 oz) package sweetened dried cranberries
Stir together 4 first ingredients and, if desired, coconut in a large bowl.
Combine butter and next 4 ingredients in a medium bowl. Pour over oat mixture; stir until evenly coated. Divide mixture evenly between 2 lightly greased 15x 10-inch jelly roll pans
Position one oven rack about 6 inches from top heating element in oven; place a second rack about 6 inches from bottom heating element. Place one pan on each rack.
Bake at 325 F for 25-30 minutes or until toasted, stirring every 10 minutes and switching positions of pans after first 15 minutes. Spread granola on wax paper to cool completely. Add dried cranberries.
Store in an airtight container at room temperature up to 3 days, or freeze up to 6 months.
Makes about 14 cups.
Note:
I always make 1/4 recipe only and bake it for 20 minutes.
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