For Becca

Vanilla Almond Granola

1/3 cup honey

1/3 cup light brown sugar

6 tablespoons unsalted butter, melted

1/2 teaspoon salt

4 cups old-fashioned rolled oats

1/3 cup wheat germ

1 tablespoon vanilla

1 cup sliced almonds

Heat the oven to 300. Line two cookie sheets with aluminum foil.

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

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

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

Remove the granola from the oven and stir it one last time. Allow it to cool completely on the pans, about 15 minutes. When it has cooled, transfer the granola to an airtight container.

I will make the above recipe, but substitute unsweetened coconut for the almonds and omit the vanilla. Both are great cereals.

*recipe is from Family Fun's September magazine.*