Ginger Almond Granola

This granola is really good with fresh fruit for breakfast. Or try it in yogurt, over ice cream...yum! It is the easiest method I've ever come across, because you don't have to combine the wet ingredients separately: just stir everything together in the pan, and you're good to go!

• Ready In: 50 mins
• Yields: 2 quarts

Ingredients

• 5 1⁄2 cups rolled oats
• 1⁄4 cup sunflower seeds
• 1⁄2 cup  untoasted wheat germ
• 1⁄2 cup  sliced almonds
• 1⁄2 cup  coarsely chopped walnuts
• 1⁄2 cup unsweetened coconut
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 1⁄2 cup  oil
• 2⁄3 cup  mild honey
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract

Directions

1. Preheat oven to 350 F and grease 9x13 baking dish.
2. Combine rolled oats, sunflower seeds, and wheat germ in dish; bake 10 minutes and remove from oven.
3. Add remaining dry ingredients (almonds through salt) to dish and stir to combine; add wet ingredients (oil through almond extract) and stir until completely combined.
4. Bake 18-20 minutes, stirring halfway through, until uniformly golden; granola will not be chunky yet, but will "harden up" as it cools.
5. Remove dish to rack and cool, stirring occasionally to prevent sticking to pan; store in airtight container.