Granola

Better Homes and Gardens, New Cookbook (Pink Ribbon). Limited Edition.

www.betterhomesandgardens.com

2 cups regular rolled oats
1 cup coarsely chopped, slivered or sliced almonds, chopped walnuts, or chopped peanuts
1/2 cup coconut (optional)
1/2 cup shelled sunflower seeds (I used shelled pumpkin seeds)
1/4 cup toasted wheat germ (I used regular)
1/2 cup honey or maple-flavored syrup (I used honey)
2 tablespoons cooking oil

In a large bowl combine the oats, nuts coconut (if desired), sunflower seeds and wheat germ. Stir together honey and cooking oil (I warmed it up a bit); stir into oat mixture. Spread evenly in a greased 15 x 10 x 1-inch baking pan. Bake at 300 F oven for 30-35 minutes or until lightly browned, stirring after 20 minutes.

Spread on a large piece of foil to cool (I used Parchment paper). Break into clumps. Store in an airtight container for up to 1 week. (Or store in freezer bags and freeze up to 2 months).

Makes 6 cups  (twelve 1/2 cup servings)

Fruit Granola: Prepare as above, except immediately after removing from oven, stir in 1 cup desired dried fruit (such as raisins, snipped pitted dates, snipped apricots, cranberries, cherries, mixed dried fruit bits, or dried banana slices). Freeze mixture to store.

Makes 7 cups (fourteen 1/2 cup servings)

Note: I baked the granola for 25 minutes and it got very brown. Every oven is different so next time I will bake it for 20 or a few minutes less.