Grrreat Granola!

Man, it has been a loooong semester! I've been so busy with my final semester of master's classes and trying not to wring any necks at school, that I haven't been able to focus long enough to write consistently on my blog. But, as of now, that's changing. I'm going to be writing at least once a week. Since I now have time to enjoy cooking/baking again and am in the midst of planning BESPTE (Best Europe Sampler Platter Trip Ever), I should have plenty to write about :-)

For this week's post, I must write about the only thing that I have made more than once in the past 2 weeks: granola. While some people only eat breakfast that has a super-excited Tiger on the front of the box, I LOVE to make granola. While it can be a bit expensive, it lasts for a long time, especially it you eat it on yogurt or added to cornflakes with Craisins. I frequently make my mom's recipe for granola, but I found this recipe recently and find it to be a nice change of pace. I found the recipe in the Sunflower Market magazine, which they give away at the store.

Coconut Almond Crunch Granola

8 c. rolled oats
1 c. sliced almonds
3/4 c. shredded coconut
1/2 c. sesame seeds
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
3/4 c. maple syrup
1/2 c. oil
1/4 c. honey
1 T. molasses
1 T. vanilla
2 t. cinnamon
1/2 t. salt

1. Preheat oven to 325. Combine all ingredients in a large mixing bowl and toss together until evenly combined.
2. On 2 greased baking sheets, spread granola mixture in a 1/4 to 1/2 inch thick layer. Bake for 30 minutes, stirring every 15 minutes until golden brown.

NOTE: I used an extra 1/2 c. sunflower seeds and 1/2 c. chopped pecans instead of the pumpkin and sesame seeds, and dark corn syrup instead of molasses.