Hands-On Time: 45 minutes

Kitchen Equipment: Large mixing bowl or stand mixer, measuring cups and spoons, sharp knife and cutting board, rubber spatula, medium saucepan, two large baking sheets, parchment paper, cooling racks.

Ingredients:

• 5 Cups Rolled Oats
• 1/2 Cup Raw Almonds, Coarsely Chopped
• 1/2 Cup Walnuts, Coarsely Chopped
• 1/2 Cup Hazelnuts, Skins Removed, Coarsely Chopped
• 1/2 Cup Green Pumpkin Seeds
• 1/2 Cup Unsweetened Coconut Flakes
• 1/2 Cup Wheat Germ
• 1/2 Cup Extra Virgin Olive Oil
• 1/2 Cup Maple Syrup
• 1/2 Cup Honey
• 1/4 Cup Orange Juice
• 1 Tbsp Cinnamon
• 1 Tbsp Vanilla
• 1 Tsp Salt
• 1 Tbsp Water

Steps: 

• Preheat the oven to 325 Degrees F.  Line baking sheets with parchment paper and set aside.
• Set the olive oil, maple syrup, honey, orange juice, cinnamon, vanilla, salt & water together in a medium sized sauce pan over low heat.
• Add the ingredients from the rolled oats – wheat germ to a large mixing bowl.  Stir to throughly incorporate.
• Remove the liquid mixture from heat once it start to bubble, whisk throughly, and pour over the dry mixture.
• Stir very throughly to completely coat all of the dry ingredients.
• Spread the mix evenly over the lined baking sheets, no more than 3/4 of an inch thick.
• Bake at 325 F for 10 minutes, then, remove baking sheets and stir granola to expose uncooked portions.  Repeat baking for 10 minutes, stirring again.  Repeat until golden brown.
• When baked to your liking, set baking sheets on cooling racks and allow to cool completely.  The granola will become more crunchy as it cools.
• Store in an airtight container for up to three weeks.