1
preheat oven to 320 degrees
2
Have ready two heavy bottomed baking sheets
3
Stir together the rolled oats, oat bran, wheat germ, coconut, sunflower and flax seeds, in a large bowl and set aside.
4
Heat honey until melted. Add the canola oil and vanilla extract to the honey and stir until combined. Pour over the rolled oat mixture and stir until the grains are evenly coated with the honey mixture.
5
Divide the ingredients between the two baking sheets.
6
Place in the oven and bake for 25 minutes or longer if required, turning three or four times. When ready the oats should start to turn a light golden brown - check often as they can burn quickly. Remove from the oven and place the oat mixture in a large bowl.
7
Measure and stir in your blueberry infused Craisins, regular Craisins and Thompson raisins. Stir regularly until cool.
8
When cooled completely, store the granola in an airtight container for up to four weeks. Enjoy
