Nate-style Granola

6-7 c. rolled oats
1 c. chopped almonds
1/2 c. flax seeds
1 c. sunflower seeds
1 c. wheat germ
1 c. canola oil
1-1/2 c. honey
1 tsp. salt
1 tbsp. cinnamon
1 tbsp. vanilla
(Kirsta likes hers with 2 c. coconut, 1 c. dried cranberries. Can also add 1 c. of other chopped nuts.)

Preheat oven to 325 degrees.

In large bowl stir together the oats, almonds, wheat germ, and sunflower seeds. In a small pan over medium het, stir together oil and honey. Add vanilla, salt, and cinnamon. Cook and stir until blended. Pour over the oat mixture and stir to coat evenly. Spread out in even layers on two cookie sheets.

Bake for 20-30 minutes until oats and nuts are toasted. Watch closely as it can burn easily. Immediately after it comes out of the oven stir in the dried fruits if using them. Let stand until cooled and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks.