Homemade Granola from Laura Petherbridge

Homemade Granola

½ cup oil
½ cup pure maple syrup
1 ½ cups light brown sugar, lightly packed
6 cups quick-cooking or old fashioned oats (not instant )
2 cups chopped walnuts
1 cup wheat germ (cereal aisle)
1 cup sweet shredded coconut
1 cup raisins (I use white or golden)
1 cup dried cranberries, craisins, or dried cherries, etc.

Place oven racks in 2 center positions. Preheat oven 350.

Spray 2- 11x17 jellyroll pans with nonstick cooking spray. In 1 qt microwave safe bowl combine oil, maple syrup and brown sugar. Micro, uncovered for about 3 minutes, or until the sugar starts to melt. Remove from micro and whisk until any lumps dissolve.

In 3 qt or larger bowl combine oats, walnuts, wheat germ and coconut. Toss and mix well. Pour the syrup mixture over the oats mixture and stir until well mixed. Spread evenly on jellyroll pans.

Place pan on each oven rack and bake for 10 min. Take note of which pan was on top rack, remove pans from over stir granola and place back in oven, rotating to opposite rack. (unless your oven will allow the pans to fit side-by-side) Bake for another 8-10 minutes and remove from oven, do not over brown. Cool granola in pans for 1 hour or until room temp. Sprinkle half raisins and cranberries over each pan. Stir to mix well. Store in airtight container, preferably glass jars or tins until ready to serve. Lasts up to 2 weeks. (I’ve gone longer)