Fantastic recipe! Thanks! I have made it three times now and it is delicious and healthy. Like other reviewers I enjoy creating my own slight variation, adding flax seeds, peanuts, pumpkin seeds etc. My husband and I both love it - with yogurt, milk, or just a handful on the go to snack on. It is somewhat time-consuming to make your own granola. However, I think it's time well spent, especially if you consider how expensive "real" granola is to buy in the supermarket/health food store. It's important to toast the granola long enough that it will be crunchy when cooled, yet not so long it is overdone. Through trial and error, I have found it's important not to overload the baking tray. Also be careful to gently toss the mixture around a bit during the toasting so that it's done evenly. Be particularly gentle if you like lots of big crunchy clusters in the mix. (I do.) Finally, don't worry if it comes out of the oven still a bit chewy: when completely cooled it should be crunchy. Basically, you want to get it a rich golden brown the color of pancakes - not too light and not too dark. I split the finished granola up between three glass storage jars and it keeps nice and crisp for weeks as long as you keep the lid on. Once you've opened the lid a few times, it starts to lose its crunch. I mention this just for any readers who are pondering how much to make, as this recipe as given does make a LOT of granola. My advice: go ahead and make the full batch, but divide it between a
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