Robyn’s Granola

16 cups regular rolled oats

2 cups raw wheat germ

2 cups shredded coconut

1 cup freshly ground flax seed

2 cups nuts (walnuts, pecans, cashews, almonds, pumpkin seeds)

½  cup sesame seeds

¼ cup cinnamon

½ cup honey

½ cup molasses or Grade B maple syrup

½ cup water

½ cup coconut oil, optional

1 teaspoon maple flavoring or vanilla, optional

Mix dry ingredients in a big broiler pan. Heat wet ingredients on stove until just melted, stir together, and pour over dry mixture. Mix liquid ingredients into dry ingredients until distributed evenly.  Bake at 250 degrees for 45 minutes, stirring halfway through.  Keep for up to 2 weeks, or in fridge for up to 6 weeks. Serve with milk or yogurt.


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