Mom's Hearty and Not-Overwhelming Granola

I don't think I have tried one store bought granola that wasn't too sweet. I always make my own because it's a quick process and makes enough to last for weeks (or just one week if you have a significant other who scarfs it down each morning for breakfast like I do).

• Ready In: 19 mins
• Serves: 10-20
• Yields: 10-20 breakfasts

Ingredients

• 7  cups rolled oats
• 1  cup raisins
• 1  cup  coarsely chopped walnuts
• 3⁄4 cup sunflower seeds
• 1⁄2 cup  slivered almonds
• 1⁄4 cup  pumpkin seeds
• 1⁄3 cup honey
• 1⁄4 cup  vegetable oil

Directions

1. Preset oven to 325 degrees Fahrenheit.
2. Combine all dry ingredients in a large bowl and toss until well mixed.
3. In a separate bowl (I use a glass measuring cup) use a whisk or fork to mix honey and oil together well.
4. Pour honey and oil mixture over the dry ingredients. Use a large spoon to mix vigorously (but carefully!) until there is no 'not-sticky' granola in the bowl. This will probably take between 1-2 minutes.
5. On a large baking sheet, or two small ones, pour granola and even out as thinly as possible. I usually put aluminum foil over the baking sheet(s) so there is little to no clean up afterwards. It also makes it easier when putting away the granola -- you can just pick up the aluminum foil by the edges and pour it into your container(s).
6. Bake granola in oven for 7-12 minutes. Check and mix the granola up a little. Keep in oven for another 5-10 minutes. Leave to cool.
7. Store and/or eat some with yogurt or milk!