Energizing Tropical Granola

• This recipe originally came from Taste of Home, I've modified it to my own taste preferences.  It's lighter than the other granola I posted previously.  Enjoy!
• 2-1/2 cups old-fashioned oats
• 3/4 cup sliced almonds
• 1/2 cup unsalted sunflower kernels
• 1/3 cup packed brown sugar
• 1/4 cup flaked coconut
• 1/4 cup toasted wheat germ
• 2 tablespoons sesame seeds
• 2 tablespoons ground flaxseed
• 1/3 cup water
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon canola oil
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup diced dried tropical fruit (I used pineapple & mango)
  

Directions

• In a large bowl, combine the first eight ingredients. In a small saucepan, combine the water, honey, molasses and oil. Heat for 3-4 minutes over medium until heated through. Remove from the heat; stir in the vanilla, salt and cinnamon. Pour over the oat mixture; stir to coat.
• Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until lightly browned, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container. Yield: 6 cups.

Vanilla Scented Granola

This is one of my favorite granola recipes. I believe it originally came from Epicurious. It's a bit sweet so if you don't care for a sweet granola, adjust the sugar to your taste. The vanilla scent is terrific! After it's cooled, you can add dried fruits as desired.

Vanilla Scented Granola

Heat oven to 300 degrees F

Combine in large bowl:

4 cups old fashioned oats
1 cup sliced almonds
1/2 cup brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Combine in small saucepan:

1/3 cup vegetable oil
1/4 cup honey
2 Tablespoons sugar
Bring above to a simmer over medium heat. Remove from heat, stir in:

4 teaspoons vanilla

Pour hot liquid over the oat mixture; stir well. Toss mixture until thoroughly mixed. Spread granola on a lightly sprayed (nonstick vegetable oil spray) baking sheet OR line a cookie sheet with parchment paper & spread on that. Bake about 30 minutes, stirring occasionally. Cool completely, store in airtight container at room temperature. This keeps well for several weeks.
Yield: about 8 cups