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3 tablespoons unsalted butter
1/2 cup light-brown sugar
1/2 cup honey
2 teaspoons pure vanilla extract
1 1/2 teaspoons coarse salt
1/2 teaspoon ground cinnamon
1 cup water
4 1/2 cups rolled oats
1/2 cup wheat germ
1/2 cup ground flax seed
2 cups mixed nuts( I used cashews, peanuts, pistachios, almonds and walnuts)
1 1/2 cups unsweetened shredded coconut
2/3 cup dried currants
2/3 cup dried cranberries
Directions
Preheat oven to 250. Melt butter in a saucepan over medium-low heat. Add sugar, and cook until melted. Stir in honey, vanilla, salt, cinnamon, and water. Add remaining ingredients, except dried fruits, and toss. Arrange in a single layer on two rimmed baking sheets. Bake, stirring occasionally, until golden brown and dry, about 1 1/2 hours. Let cool on sheets. Transfer to a bowl, and add dried fruits. Granola can be stored in an airtight container for up to 3 weeks.
1 1/2 cups unsweetened shredded coconut
2/3 cup dried currants
2/3 cup dried cranberries
Directions
Preheat oven to 250. Melt butter in a saucepan over medium-low heat. Add sugar, and cook until melted. Stir in honey, vanilla, salt, cinnamon, and water. Add remaining ingredients, except dried fruits, and toss. Arrange in a single layer on two rimmed baking sheets. Bake, stirring occasionally, until golden brown and dry, about 1 1/2 hours. Let cool on sheets. Transfer to a bowl, and add dried fruits. Granola can be stored in an airtight container for up to 3 weeks.
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