Cinnamon Molasses Granola

Cinnamon Molasses Granola
We stopped purchasing breakfast cereal several years ago.  Creating the recipe for this fantastically easy granola was one of the main reasons why.  This recipe has endless variations and add-in options and is easily adapted to your family’s specific tastes.
This version is our personal favorite.  Share your variation in the comments below!

Cinnamon Molasses Granola

10 cups old fashioned steel cut oats
1 cup wheat germ
2 cups sunflower seeds
3 cups chopped walnuts, almonds, or pecans
1 cups sugar
1 1/2 cups water
3/4 cup coconut or olive oil
1 cup honey, preferably raw
3/4 cup molasses
1 1/2 tsp kosher or sea salt
1 Tblsp cinnamon
1 Tblsp vanilla extract
Raisins, dried cranberries, dried strawberries, or other dried fruits, if desired

Preheat oven to 300F.

In a very large mixing bowl, combine oats, wheat germ, sunflower seeds, and nuts.  Stir well.

In a medium saucepan, combine sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla.  Heat over medium high heat until sugar is dissolved but do not boil.  Pour syrup mixture over dry ingredients and stir until oat mixture is well coated.
Spread onto large four large baking or cookie sheets.

Bake 20-30 minutes, stirring occasionally.  Bake 15 minutes longer if a crunchier texture is desired.  Cool and add dried fruits.

Store in airtight containers for up to six months.

Makes approximately 18 cups granola.