- 2 cups old-fashioned oats
- 1/2 cup wheat germ
- 2 tablespoons dark brown sugar
- 1/4 teaspoon salt
- 1/4 cup slivered almonds
- 1/4 cup sunflower seeds
- 2 tablespoons sesame seeds
- 1/4 cup maple syrup
- 3 tablespoons flavorless oil, such as vegetable or canola
- 1 tablespoon water
- 6 tablespoons currants
- Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside.
- Mix oats, wheat germ, brown sugar, salt, almonds, sunflower seeds and sesame seeds in a bowl. Bring syrup, oil, water to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps.
- Bake for 30 minutes. Stir in currants. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.)