Ingredients
3 c. old-fashioned rolled oats 1 c. lightly toasted slivered almonds ½ c. chopped pecans
lightly toasted ½ c. lightly toasted sunflower seeds ¼ c. lightly toasted sesame seeds ¼ c. plus 2 Tbs. toasted wheat germ ½ c. flax seed meal ¼ c. packed brown sugar ¾ tsp. salt ¾ tsp. cinnamon (I prefer Vietnamese) ½ c. vani
Preparation
If your sunflower seeds, almonds, and sesame seeds aren’t toasted, preheat the oven to 350. Mix the nuts and seeds and put them on a jelly roll pan; toast the nuts until they are light brown, around 5-10 minutes, depending on your oven. Keep a close eye on them. Remove the pan from the oven and put the nuts in a large bowl to cool. Reduce the heat in the oven back to 250. Once the nuts have cooled mix them together with the oats, wheat germ, flax seed meal, brown sugar, salt, cinnamon, and protein powder mix. In a separate bowl whisk the oil, honey and syrup together. Pour it over the oat mix, and mix well. Pour the granola out onto 2 jelly roll pans and bake for 1 ¼ hour, removing the granola and stirring it every 15 minutes. Add fruit after mixture is baked. Let the granola cool in the bowl, then gently break it apart into small clumps. Enjoy with milk or yogurt. Switch out the nuts with whatever appeals to you. Same goes with the fruit.
