This is simply the best homemade granola — full of what’s good for you.  This recipe comes from the Country Cookies cookbook written by Lisa Yockelson.  It’s an “old-fashioned collection”.

7 cups oats, quick cooking or old-fashioned, 1 cup bran, 1 cup wheat germ, 2 cups flaked coconut, 1 cup unsalted sunflower or pumpkin seeds, 1 cup chopped walnuts, 1 cup chopped pecans, 1 tsp cinnamon, 3/4 tsp nutmeg, 1 cup pure maple syrup, 1 tbls. vanilla extract, 2 tsps. maple extract, 1 1/2 cups dark seedless raisins (optional).

Lightly oil two 15 x 10 x 1 inch jelly roll pans; set aside.  Preheat oven to 275 degrees. Combine the oatmeal, bran, wheat germ coconut, sunflower seeds, walnuts, pecans, cinnamon and nutmeg in a large mixing bowl.  Whisk together the maple syrup, vanilla, and maple extracts; pour over oat mixture and toss well.  Spread granola evenly on the jelly roll pans, dividing the mixture between them.  Bake on the upper and lower-third level racks of the oven for about 45 minutes (rotating the upper and lower pans half way).  Cool the granola in the pans, about 1 1/2 hours.  Crumble the granola into a large storage container.  Add raisins if you so desire and toss.  Cover tightly and store at room temperature.

It’s great in yogurt, cereal, or by itself as a crunchy snack.  Enjoy!