Crunchy Nut Granola

• 1/2 cup (125 mL) shelled sunflower seeds
• 3/4 cup (175 mL) sweetened flaked coconut
• 1/4 cup (50 mL) wheat germ
• 1/4 cup (50 mL) ground flaxseed
• 1 cup (250 mL) chopped or sliced almonds, walnuts or pecans
• 4 cups (1 L) large-flake old-fashioned rolled oats
• 1/2 cup (125 mL) corn syrup
• 2 tbsp (25 mL) olive oil or vegetable oil
• 1 tsp (5 mL) vanilla
• 1 tsp (5 mL) almond extract or coconut extract
• 2 cups (500 mL) crisp rice or round oat cereal
• 1/2 cup (125 mL) raisins or other dried fruit, chopped

1. In a large bowl, mix the sunflower seeds, coconut, wheat germ, ground flaxseed, nuts and oats.
2. In a small bowl, combine corn syrup, oil, vanilla and almond or coconut extract.
3. Add the syrup mixture to the dry ingredients.
4. Make sure any wet lumps are well blended in.
5. Place granola in a large casserole dish and bake on middle rack at 350F (180C) for 30 to 35 minutes, or until slightly toasted.
6. During baking, remove the pan from the oven every 10 minutes and stir, so that the granola cooks evenly.
7. Once toasted, remove from the oven and right away transfer to a metal bowl or pot; otherwise, the granola may stick to the bottom of the hot pan as it sits to cool.
8. Stir once or twice as its cooling.
9. Once cooled, add cereal and raisins.
10. Store in an airtight container.

sunflower seeds, coconut, germ, ground flaxseed, almonds, rolled oats, corn syrup, olive oil, vanilla, almond, crisp rice, raisins

Taken from www.cookstr.com/recipes/crunchy-nut-granola (may not work)