SUNFLOWER-SESAME SEED GRANOLA by NancyC

Makes about 9 cups

5 cups old-fashioned oats
1 1/3 cups chopped walnuts or pecans
1 1/3 cups chopped or sliced almonds
1 cup raw sunflower kernels (or use roasted kernels but add them to the mixture after baking)
1/2 cup sesame seeds
1/2 cup wheat germ
1/2 cup canola oil or light olive oil
1/2 cup honey
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Optional: 1/2 teaspoon salt, or to taste

Adjust oven rack to middle of oven. Preheat oven to 325˚F. Line a 13 x 18″ rimmed baking sheet with parchment paper; set aside (or use two rimmed 10 x 15″ cookie sheets).

In a very large bowl, stir together the oats, nuts, sunflower kernels, sesame seeds, and wheat germ.

In a medium microwave-safe bowl, stir together the oil, honey, and maple syrup; heat in microwave for 30 to 40 seconds, then stir until well-blended. Add in the cinnamon, cloves, and nutmeg, and stir well (also stir in salt, if using).

Pour honey-maple mixture over the oat mixture in the large bowl. Stir to coat evenly, then spread mixture in an even layer on lined baking sheet(s).

Bake at 325˚F for 20 minutes; remove from oven, stir mixture (so it will bake evenly), then return to oven for another 20 minutes–for a total baking time of 40 minutes. Remove from oven and let granola cool. After cooling, stir granola to break up any large clumps. Store in an airtight container for up to 2 weeks.

NOTE: This is a slightly sweet granola, so if you like your granola sweeter, you can add 1/4 cup brown sugar to the maple-honey mixture.

Recipe from NancyC | nancy-c.com