Honey Power Granola

Honey Power Granola

2 cups old-fashioned rolled oats ( not quick-cooking or steel-cut )
3/4 cup sliced or slivered almonds
1/4 teaspoon salt
1/4 cup wheat bran ( optional )
1/2 cup hulled sunflower or pumpkin seeds ( optional )
1/2 cup canola oil ( or any other mild-flavored vegetable oil )
1/2 cup honey
1 1/4 cups raisins
2 tablespoons bee pollen ( optional )

Preheat oven to 325 degrees F.
Stir oats, almonds, salt, and wheat bran and sunflower or pumpkin seeds, if using, together in a large bowl.
Add oil and honey, and stir until oat mixture is thoroughly moistened.
Spread oat mixture on a large baking sheet and bake, stirring occasionally, until toasty and golden brown, 30 to 40 minutes.
Remove baking sheet from the oven.
Pour granola into a large bowl and stir in raisins and bee pollen, if using.
Let cool completely.
Store in airtight containers.

Yield: approximately 6 cups.

Fruit Basket Granola:Substitute one or more of the following for the raisins: slivered dried apricots, dried cranberries, minced dates, dried cherries. Add 1 teaspoon grated orange or tangerine zest after baking.

Autumn Orchard Granola:Add 1/2 teaspoon cinnamon and 1/4 teaspoon ground nutmeg to the oat mixture before baking. After baking, add 1 cup slivered dried apples.

Tropical Delight Granola:Add 1 cup shredded, dried coconut to the oat mixture before baking.After baking, substitute 1 cup minced dried papaya or mango and 1/2 cup crushed banana chips for the raisins.

Source: Honey - From Flower To Table by Stephanie Rosenbaum