1/2 box of old-fashioned oats (any kind of whole rolled oats)
1/2 box of quick oats
(or for the above, divide a box of whole rolled oats in half, and pulse 1/2 of it in a food processor or blender)
2 TBS cinnamon
1 TBS salt
1 C brown sugar
1 C ground flax (“flaxseed meal,” etc)
1 C ground bran (“wheat bran,” etc – can omit if you need to)
1 C wheat germ
3/4 C melted butter
3/4 C oil
1 C honey (add into the oil in a big measuring cup – helps it slide right out)
2 TBS vanilla
(NOTE: obviously, this will make a LOT. Be prepared! Add anything in that you like – dried fruit, chocolate chips, almonds…)
Preheat your oven to 350°. Do not grease the cookie sheets you’ll use.
Mix the dry ingredients in a LARGE bowl or pot. You can use your hands or anything you like (guess what I use?). Melt the butter and combine the other wet ingredients into it. Pour the liquid into the dry ingredients and mix well.
Spread out about two 1-C. measuring cups on a cookie sheet. I tried this on a baking stone once, and it can be a little messy. A lot messy. You may want to use cookie sheets that have a lip all the way around.
Bake the granola at 350° for 10-12 minutes. Remove it from the oven, stir, and cool it to room temperature. Meanwhile, put the next batch in the oven.
When all the granola has completely cooled, store it in a large sealed container…or a lot of little ones. You should have about 20 cups full.