Granola

I've made this recipe for several friends, who often want the recipe.  I've finally decided that it should probably go on this blog.  The world might just be a better place with this recipe in more hands.  This recipe is not difficult and is fun to do with kids (at least combining the ingredients), but does require quite a bit of patience.  One batch of granola makes 20 cups, and toasting that much without burning it is the hardest part of this recipe.

Granola
Makes 20 cups

10 cups rolled oats
3 cups chopped nuts (almonds, pecans, walnuts)
1 cup raw sesame seeds (these can end up in the bottom of the dregs of the container, if you prefer, use less and add pumpkin seeds)
2 cups raw sunflower seeds, rinsed
1/2 pound shredded coconut (unsweetened is better, but use what you find)
1 cup wheat germ

1 1/2 cups water
1 1/2 cups canola oil
1/2 cup molasses
1/2 cup honey
1 1/2 cups brown sugar
1 1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla

Preheat oven to 300.

Combine oats, nuts, sesame seeds (and optional pumpkin seeds), sunflower seeds, coconut, and wheat germ in a huge bowl (or 2 large bowls).

Combine water, oil, molasses, honey, brown sugar, salt, cinnamon and vanilla in a small saucepan over medium low heat.  Warm this until the sugar dissolves, stirring frequently.  Do NOT boil this.... you aren't trying to make caramel.  Once dissolved, pour this over the dry ingredients, stirring to coat thoroughly.
Spread a thin layer of the granola in several parchment lined rimmed baking dishes.  Check after 12 minutes, stir, then rotate baking dishes in the oven.  I check and stir the granola about every 6 minutes until it starts to dry out, darken slightly, and smell delicious.  This is the step when you can end up burning it... so pay close attention.  You will not be able to toast all of this recipe at once, but should be able to do so in 2 rounds.

Store in air tight containers for up to 6 months.  Enjoy on yogurt with fruit, by the handful, or on ice cream (yum!).