Del's Grand Canyon Granola

Ingredients

• 0.3 cup firmly brown sugar light packed
• 0.5 cup honey 
• 0.3 cup maple syrup 
• 0.3 cup nonfat milk dried
• 1 cup pecans 
• 0.5 cup raisins 
• 2 cups rolled oats quick (regular or cooking)
• 0.5 cup slivered almonds 
• 0.5 cup roasted soy nuts (see Notes)
• 0.5 cup sunflower seeds 
• 0.5 cup coconut or shredded unsweetened
• 1 teaspoon vanilla extract 
• 0.3 cup vegetable oil plus more for baking sheet
• 0.5 cup wheat germ 
• 0.3 cup sesame seed white

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• wooden spoon

Directions

1. Preheat oven to 30
2. In a large bowl, mix together oats, nonfat dried milk, wheat germ, coconut, nuts, and seeds.
3. In a small saucepan, combine honey, maple syrup, vanilla, brown sugar, and oil and bring to a boil.
4. Pour over dry mixture and mix together with a wooden spoon. Oil a rimmed baking sheet and pour mixture onto sheet.
5. Bake 15 minutes. Stir granola and bake another 10 minutes.
6. Sprinkle in raisins and bake 5 minutes more. (The granola will look wet and sticky but will dry out as it cools.)
7. Let granola cool completely on baking sheet. Store in an airtight container for up to 2 weeks.
8. Add Chocolate. In one fell swoop, this healthy snack becomes (a still fairly healthy) chocolate bark candy. Melt 12 oz. semisweet chocolate chips in a medium bowl set over a saucepan of simmering water; remove chocolate from heat while still a little chunky, then stir until smooth.
9. Spread onto a baking sheet lined with parchment and sprinkle with 2 cups of the granola. Chill until set, at least 30 minutes. Break granola-chocolate bark into pieces.