Great Grain Granola

4 cups rolled oats

2 cups rolled barley

1 cup wheat flakes

½ cup wheat germ

2 cups white quinoa flakes

1 cup flax meal

¾ cup red quinoa, popped

1 cup millet, toasted

1½ cup sliced almonds

2 cups pumpkin seeds

2 cups sunflower seeds

1½ cups pecan gems

1 cups cashews

2 cups coconut (unsweetened, flaked)

1 cup golden raisins or other dried fruit (reserve until baking)

Measure these ingredients, except the raisins, into an extra large bowl and mix together.

In a saucepan, combine:

1 cup vegetable or coconut oil

2 cups honey

½ cup brown sugar

1 Tbsp. pure vanilla

1 tsp. cinnamon

2 tsp. salt

2 tsp. butter flavoring

1 tsp. pure almond extract

Cook over medium heat until sugar is dissolved and the mixture becomes like syrup. Pour over grains and stir thoroughly until the grain mixture is moist.

Spray three large cookie sheets with non-stick cooking spray or cover with parchment paper. Pour mixture on pans and spread out evenly. 

Bake at 350^o for 15 minutes until golden brown, stirring every five minutes. Add 1/3 cup raisins to each pan of granola for the last 5 minutes of baking. Remove from pan and cool.

Store granola in an airtight container or quart-size resealable bags. Makes six quarts.

To pop Red Quinoa: 

place about ¼ cup at a time in a hot sauté pan without oil or water. Stir frequently. You will hear the grain pop (although it doesn’t burst open like popcorn). Allow it to pop for about a minute, as you continue to stir so that the grain doesn’t scorch.

To toast the Millet: 

place about ½ cup at a time in a hot sauté pan without oil or water. Stir frequently to avoid burning. The millet will become slightly more yellow as it toasts and only takes a couple of minutes.

 
Optional flavor: 
Add ½ tsp. nutmeg with the cinnamon and substitute 2 tsp. maple flavoring for the butter flavoring and almond extract.