Grandma's Granola

Grandma's Granola- Bex mentioned this recipe on her FB page, and it looked awesome, so I gave it a try. WOW it's good! I really love all the addition of the oat bran, wheat germ and flax. You can't even tell it's in there. The only changes I made was I used 1/4C maple syrup and 1/4C honey, since we were low on maple syrup. I also used flax meal, rather than flax seed. Once it was baked I threw in some unsalted roasted sunflower seeds, golden raisins and dried cherries.

Grandma's Granola
Astrid~Lunches Fit for a Kid

4 c rolled oats
1/2 c wheat germ
1/2 c oat bran
1 c shredded coconut
1/2 c dry milk
1/4 c ground flax seeds
1 c slivered almonds
1/2 c maple syrup (real only please. If you only have the fake stuff, just use honey)
1/4 c oil
1 1/2 c dried fruit (I used King Arthur Flour Fruitcake Fruits: dried apricots, raisins, pineapple, dates, and cranberries)

In a very large bowl, combine the dry ingredients, except for the dried fruit. Mix well. In a separate bowl, whisk together the oil and maple syrup. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined.

Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. (I used four 11x13" baking pans) Bake in a preheated 250°F oven for about 45-60 minutes, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so.

Watch it carefully so it doesn't burn!!! If it looks toasted and smells good, it's pretty much done. Burning granola is a very very sad thing.

When the granola is a light–to–medium golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the dried fruit.

Store in a tightly closed container at room temperature for several weeks; freeze for extended storage