Vanilla Almond Granola

1/3 cup honey

1/3 cup light brown sugar

6 tablespoons unsalted butter, melted

1/2 teaspoon salt

1 tablespoon vanilla

4 cups old-fashioned rolled oats (not the quick cooking)

1/3 cup wheat germ (I used ground Flaxseed)

1 cup sliced almonds

1/2 - 1 cup of your favorite add-ins (I used dried cranberries)

Heat oven to 300 degrees.  Line 1 or 2 cookie sheets with foil.

In a large bowl, combine the honey, brown sugar, butter, salt, and vanilla.  Add the oats and wheat germ, then stir the mixture until it's evenly blended. 

Spread the granola onto the prepared cookie sheets and bake for 20 minutes, stirring once halfway through to keep it from burning. 

Remove the pan from the oven and stir again.  Add the almonds, then return pan to the oven and bake 10 more minutes.  Note: Keep an eye on the granola and stir occasionally so that it doesn't burn. 

Remove the granola from oven and stir one last time.  Allow  it to cool completely.  Once cooled, stir in your add-ins.  Store in an airtight container.  Can be stored for up to four weeks.  Makes about 7 cups.

I find the less you stir, the more "clumpy" your granola will be.  I usually only stir once but am careful to watch for burning.  This recipe came from Family Fun Magazine and included a few different versions.  I am minimalistic when it comes to granola, so this is my favorite version, but you can add just about anything you like to make this exactly how  you like it.  Enjoy!