Almond Flax Granola

Today was cold and rainy, so I decided to try my hand at making granola in the oven instead of my standard crock pot recipe.  I adjusted this recipe just a bit to suit our family preferences and it is delicious! I had to smack Mike and the kids' hands away while the stuff was it was cooling.  I have a feeling it won't last long in our house.

1/3 cup + 1 Tbs. oil, vegetable or canola
2 Tbs. water
1 tsp. ground cinnamon
1/4 cup agave nectar (or honey)
1/4 cup pure maple syrup
(Or you can just use 1/2 cup of either maple syrup, agave or honey)
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4 cups old fashioned oats
1 cup wheat germ
1/4 cup brown sugar
1/2 tsp. salt
1/4 cup ground flax seed
1 cup pumpkin seeds or sunflower seeds (or a combination of the two)
1 cup almonds, chopped or whole (optional)
1 cup coconut (optional)
1 cup raisins or dried cranberries (optional)


Adjust oven racks to middle positions. Preheat to 275 degrees. Line two metal cookie sheets with parchment paper or coat with cooking spray. Set aside.

Bring oil, syrup, agave, cinnamon and water to a simmer in a saucepan over medium-low heat.

Mix the remaining dry ingredients in a large bowl. (I waited to add the raisins until after it was out of the oven, so they would stay plump and unburned) Pour oil/maple syrup mixture over oat mixture and stir to combine.

Pour mixture onto two prepared cookie sheets. If desired, squeeze granola to form small clumps, working a handful at a time.

Bake for 15 minutes, then rotate baking sheets in the oven, baking for another 15 minutes. Stir and continue to bake until golden brown, about 15 minutes longer. (cook time is 45 minutes total)

Let cool. Granola can be stored in an airtight container for up to two weeks. Enjoy!

Makes approximately 8 cups.