Source: adapted from the Better Homes and Gardens New Cookbook (14th Edition)
Ingredients:
2 cups regular rolled oats (since I don't have everything listed in the recipe, I usually do 3)
1 cup coarsely chopped sliced almonds, chopped walnuts, or chopped pecans (when I have them, I add about a half cup - if I don't I up the oats to 3 1/2 cups)
1/2 cup coconut (optional) (I up it to ~2/3 cup)
1/2 cup sunflower seeds (usually don't have any, so leave 'em out)
1/4 cup toasted wheat germ (again, don't have any, so just skip it)
1/4 cup flax seeds (I add 3 Tablespoons flax seed meal when I have it)
1/2 cup honey or maple-flavored syrup (I've been quite successful with half this amount and I always use honey)
2 Tablespoons cooking oil
1 cup dried fruit (cherries, snipped pitted dates, raisins, or cranberries) (optional) (I do half cup craisins, half cup raisins)
Directions:
Spray a cookie sheet with non-stick spray and set aside. In a medium bowl, combine oats, nuts, seeds, wheat germ, etc. (basically all your dry ingredients except the fruit). In a small bowl, mix the honey or syurp and oil until smooth (it's a little tricky at first, but just keep stirring! Also a quick zap in the microwave helps things come together nicely). Stir honey mixture into oat mixture to coat evenly (I sometimes have to use my hands to make sure everything got covered). Spread evenly on prepared pan. Bake in a 300F oven for 30-35 minutes or until light brown, stirring after 20 minutes. If desired, stir in dry fruit.
Spread on a large piece of foil to cool. Store in an airtight container for up to 1 week. (Or store in freezer bags and freeze up to 2 months.)
Notes:
I've been making this granola for a few years now, but I never follow the actual recipe. I've discovered that I alter it almost the same way every time I make it, though, so I figured I'd post it so I can remember all the alterations instead of having to re-invent them each time. This is yummy!
