Granola

Cooking oil spray
1/2 cup oil (canola)
1/2 cup pure maple syrup, see note
1 1/2 cup light brown sugar, lightly packed
6 cups quick cooking or old-fashioned oats (not instant)
2 cups chopped walnuts
1 cup wheat germ, see note
1 cup sweetened, shredded coconut
1 cup raisins
1 cup sweetened dried cranberries, such as Craisins, or dried cherries

Place the oven racks in the two center positions. Preheat oven to 350 degrees. Spray two 11x17 inch jelly roll pans with cooking oil spray. Set aside. In a 1-quart microwave-safe bowl, combine oil, maple syrup and brown sugar. Microwave, uncovered at high for 3 minutes or until sugar starts to melt. Remove from the microwave and whisk until any lumps disappear.

In a 3-quart or larger bowl, combine the oats, walnuts, wheat germ and coconut. Toss to mix well. Pour the syrup mixture over the oat mixture and stir until well mixed. Spread evenly in jelly roll pans.

Place a pan on each oven rack and bake for 10 minutes. Taking not of which pan was on the top rack in the oven, rotating to the opposite rack. (See note) Bake for 8-10 minutes more, then remove from the oven taking care not to over brown. Cool the granola in the pans for 1 hour. Sprinkle half of the rasisins and half of the dried cherries over each pan. Stir to mix well. Store in airtight containers. Preferably glass jars or tins until ready to serve up to 2 weeks.

Nutrition information for 1 tablespoon serving:
34 calories
2 g. fat

NOTE: For best results, use only real maple syrup. Look for wheat germ in the supermarket cereal aisle. If your oven will accommodate two 11x17 inch pans side by side on the same rack, it is not necessary to rotate the pans. If not, be sure to rotate the lower pan to the top rack (and vice versa) during the second 10-minute baking time.