Marcia Laun Recipe Collection
Granola

Preheat oven to 350 degrees

2 Cups Oatmeal (not instant)
3/4 Cup Sliced (or slivered) Almonds
1/4 Cup each of Ground (or Whole) Flax Seed, Sunflowere Seeds & Pumpkin Seeds
1 1/2 Cups Shredded Coconut
1/2 Cup Toasted Wheat Germ

1 Tbs. Unsalted Butter
1 Tbs. Canola Oil
1/3 Cup each of Honey & Peanut Butter
2 Tbs. Brown Sugar
1 1/2 tsp. Vanilla
2 tsp. Cinnamon
1/4 tsp. Kosher Salt

On large cookie sheet (Pam sprayed and lined with parchment paper), toast the oatmeal, almonds, seeds, and coconut for 15 to 20 minutes. Stir occasionally until lightly browned. Transfer mixture to large bowl and stir in toasted Wheat Germ.

In small saucepan, bring to boil (over med. heat) butter,Canola oil, honey brown sugar, cinnamon & salt. Pour over toasted ingredients & toss.

Reduce oven temp to 300 degrees.

Pour mixture back onto cookie sheet. (Spread out and flatten.) Bake for 15 minutes being careful not to get too brown.

Cool and break into pieces.

Recipe Contributed by Nancy Acocks