Toasted oat granola

Prep: 20 minutes Cook: 25 minutes Makes: 8 cups

5 cups old-fashioned rolled oats

1 1⁄2 cups unsalted sunflower seeds

1⁄2 cup wheat or oat bran

1⁄2 cup flaxseed

1 cup coarsely chopped raw pecans

1⁄2 cup sliced raw almonds

3 tablespoons coconut oil

1⁄2 cup honey or grade B maple syrup

2 tablespoons unsweetened coconut flakes

2⁄3 cup unsweetened dried cranberries, cherries or apricots, or a mix of all

1. Heat the oven to 350. Combine the oats, sunflower seeds, bran, flaxseed, pecans and almonds in a large bowl. Drizzle with oil; toss well to coat evenly. You can use your hands to do this.

2. In a small saucepan over low heat, warm honey until it liquefies, 3 to 5 minutes. Drizzle the honey over oat mixture; toss again to coat evenly. If you are using maple syrup, add it to the granola without heating.

3. Spread mixture evenly among two (11-by-17-inch) baking sheets. Bake, 15 minutes. Remove pans from oven, stir granola well and spread out again. Reduce oven temperature to 325, return granola to the oven, and bake, stirring twice, until evenly browned, 15 to 20 minutes. Add the coconut 5 minutes before the end of baking. Make sure it does not burn. Don’t crowd the granola; it should be in one layer.

4. Remove pans from the oven; let granola cool completely. Mix in the unsweetened dried fruit. Store in an airtight container up to two weeks.

Nutrition information per ½ cup serving: 329 calories, 20 g fat, 4 g saturated fat, 0 mg cholesterol, 36 g carbohydrates, 13 g sugar, 8 g protein, 4 mg sodium, 7 g fiber