Tea at Dawn: Kitchen Sink Granola

Isn’t it great when something really good for you tastes great too? Change the dry ingredients of this granola as you like but keep the proportions of wet to dry ingredients the same. This granola freezes well. Fill ziplock bags with the granola and pop in the freezer.

6 cups old fashioned oats
1 cup rye flakes
1 cup wheat flakes
1 cup wheat bran
1 cup nonfat milk powder
½ cup raw wheat germ
1 cup sunflower seeds
1 cup raw pumpkin seeds
1 cup cashew pieces
1 cup unblanched almonds
1 cup safflower oil
1 cup honey
½ cup barley malt syrup
1 tablespoon ground cinnamon
1 teaspoon salt
2 tablespoons vanilla
½ teaspoon almond extract
2 cups dried fruit, such as dark or golden raisins, cranberries, cherries, currants, apricots, apples, prunes or a combination of any

Preheat oven to 425ยบ. Line 2 baking sheets with parchment paper.

In a large bowl, stir together the oats, rye flakes, wheat flakes, bran, milk powder, wheat germ, seeds and nuts. In a saucepan over low heat, stir together the oil, honey, malt syrup, cinnamon, salt and vanilla, and almond extracts until heated through, about 5 minutes. Add to the dry ingredients and stir to coat evenly.

Divide the granola between the 2 baking sheets and bake for 20 minutes. Stir and rotate the pans. Bake for 20 minutes more. Stir again and bake for another 10-20 minutes until uniformly golden brown. Remove from oven and cool completely. Toss in the dried fruit. Makes about 14 cups.