My Mom's Granola

When I was 7 years old, my family packed up our station wagon and made the 5 day journey from Alaska to southern Idaho.  This granola always brings back memories of that trip as this is what we ate for breakfast every morning. Packed full of oats, nuts, and sunflower seeds this granola not only chases away your hunger, it also gives you a good amount of energy for your day.
 One unusual ingredient in this granola is molasses.  I love the subtle flavor it adds to the granola.  The choice is yours as to whether you want to have your granola on the softer, chewier side or if you want it to be more crunchy.  Eat your granola plain or mix in your choice of dried fruit (raisins, craisins, blueberries, cherries, etc.).  It is also delicious sprinkled over yogurt !  

Granola

10 cups old-fashioned rolled oats

1 cup wheat germ

8 oz. shredded coconut (optional)

2 cups raw sunflower seeds (cooked are okay)

1 cup sesame seeds (optional)

3 cups chopped nuts (almonds, pecans, walnuts, or a combination)

1 1/2 cups water

1 1/2 cups oil

1/2 cup honey

1/2 cup molasses

1 1/2 tsp salt

2 tsp. cinnamon

3 tsp. vanilla

1 cup brown sugar, firmly packed

Raisins or other dried fruits (optional)

Combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts.  Blend well.  Combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla.  Heat until sugar dissolves, but do not boil.  Pour syrup over dry ingredients and stir until well coated.  Spread into three 13" X 9" baking pans.  Bake 20-30 minutes, stirring occasionally.  Bake 15 minutes longer for a crunchier texture.  Watch it closely if you add on the extra 15 minutes to make sure it doesn't get burned spots.  Cool.  Note:  The granola will become crunchier as it cools.  Add dried fruit if desired.  Put in airtight container.  Makes about 20 cups.  Use within 6 months.