Almond-Flax Granola

Description

 * This recipe yields 2 quarts.

Ingredients

 * 4 cup rolled oats
 * 1 cup raw wheat germ
 * 1 cup sliced almonds
 * 1 cup raw sunflower seeds
 * ½ cup flax seeds
 * 1½ tsp cinnamon
 * 1½ tsp ground ginger
 * ¼ tsp ground nutmeg
 * ½ cup apple juice
 * ¼ cup blackstrap molasses
 * ¼ cup safflower oil
 * 1 tsp vanilla
 * 1 tsp almond extract

Directions

 * 1) In a large bowl, place the rolled oats, wheat germ, almond, sunflower seeds, flax seed, cinnamon, ginger, and nutmeg, and toss well to combine.
 * 2) In a small bowl, place the remaining ingredients, and stir well to combine.
 * 3) Pour the wet ingredients over the dry ingredients and stir well to thoroughly moisten the dry ingredients.
 * 4) Transfer the granola mixture to the prepared cookie sheets, evenly dividing it between the two pans, and spreading it to form a single layer.
 * 5) Bake at 300 °F for 20 minutes.
 * 6) Remove the cookie sheets from the oven, stir the granola mixture, spread it out to form a single layer again, switch the placement of the cookie sheets on the racks, and bake the granola mixture an additional 20 minutes.
 * 7) Repeat the stirring and spreading procedure, as needed, until the granola mixture is dry and golden brown.
 * 8) Remove the cookie sheets from the oven and set the granola aside to cool completely.
 * 9) Transfer the granola to an airtight container and can store at room temperature for 4 to 6 weeks.