True confession: Up until a few months ago, I could only really like store bought granola. Store bought granola?!? An oxymoron!

I started trying to make my own granola with varying degrees of success, and failure, around the time Ana was born so I could have a quick healthy snack on hand. But the granola recipes, while all boasting to be the best one, always turned out flat in my mind. They were grainy, chewy, too toasted with no bright sweetness about them.

A few months ago, I got up the courage to try one more recipe. And holy shamoley. I've finally found THE ONE. The great thing about this granola is that instead of being individual grains, seeds and nuts, it's clustered, thanks to the addition of whole wheat flour. And using honey and maple syrup gives it just the right amount of sweet and bright. You can add different nuts or seeds as you like. I've tried millet and pumpkin seeds, delicious. I like to eat it with milk, on yogurt, and with fresh or dried fruit. Even DAN seems to be able to choke it down. Here it is:

3c. old fashioned rolled oats
1/4 c. sesame seeds
1/2 c each of sunflower seeds, pumpkin seeds and almonds
1 c. whole wheat pastry flour (or whole wheat flour, pastry flour just makes it a bit softer)
1 t. cinnamon
pinch of salt
1/2 c. oil (canola or other vegetable works fine, I use coconut oil)
1/3 c. maple syrup
1/3 c. honey

Whisk together the dry ingredients. Blend together the liquids. Pour the liquids over the dry and mix thoroughly. Spread granola onto two cookie sheets and bake in a 350 degree oven for about 20 minutes until the granola is just starting to turn golden brown. During baking, be sure to check it every 5 minutes and stir it around so all the granola gets evenly toasted. Once the granola is cool, you can store it in an airtight container for at a week or two.