- 2/3 cup whole almonds
- 2/3 cup pecans
- 1/3 cup roasted unsalted sunflower seeds
- 3 cups rolled oats
- 1 cup wheat germ
- 1/2 teaspoon cinnamon
- 1/4 cup honey
- 1/4 cup pure maple syrup
- 2 tablespoons molasses
- 2 tablespoons vegetable oil
- 1 1/2 cups raisins
- Preheat the oven to 275°. In a large bowl, toss the almonds with the pecans, sunflower seeds, oats, wheat germ and cinnamon. In a small saucepan, combine the honey, maple syrup, molasses and oil and warm over low heat. Add the mixture to the nuts and grains and toss thoroughly.
- Spread the granola on a large rim-med baking sheet and bake for about 40 minutes, stirring thoroughly every 10 minutes, until the grains and nuts are nicely toasted. Let the granola cool, then stir in the raisins.
Once thoroughly cooled, the granola can be stored in an airtight container for up to 1 month.
One Serving 320 calories, 13.6 gm total fat, 1.3 gm saturated fat, 45 gm carb.