40 oz. Quaker Oats
1 cup salted sunflower kernels
1 cup light brown sugar (lightly packed)
½ cup cashew pieces
½ cup flax meal
½ cup wheat germ
3½ cups (loose) Vacaville dried apples cut/torn into smaller pieces (or other brand) 1½ cups Kraft caramel bits
1 T. cinnamon
1 1/3 generous cups water
1 cup canola oil
1 cup honey
Mix all dry ingredients together. Add water, oil and honey thoroughly. Set aside. Preheat oven to 225 degrees. Scoop granola mixture into two baking sheets. Spread mixture so it completely covers pan bottom. Pans are generally two-thirds full.
Place pans in the middle rack for best air flow. Bake for 1 hour 45 minutes. When the very edges of the granola are just turning brown, it’s ready to come out. Top pan may require an additional three minutes.
Serve plain, with vanilla yogurt or with vanilla ice cream, which is Dave’s favorite
TEST KITCHEN NOTE: We used freeze-dried apples, as dried apples were not immediately available, for a crunchier texture.
Recipe by the late Tracy Finneman, shared by her brother, Dave, and husband, Cory.
