Peanut Butter and Honey Granola

Makes about 8 cups granola.

3 cups old-fashioned rolled oats

1 ½ cups shelled roasted peanuts

1 cup dry roasted almonds, coarsely chopped

¾ cup hulled raw pumpkin seeds

¾ cup wheat germ (optional)

1 ¼ teaspoon kosher salt

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ cup honey

½ cup packed brown sugar

1 cup natural peanut butter, smooth or chunky

1 ½ teaspoons vanilla

2/3 cup vegetable or olive oil

Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine oats, peanuts, almonds, pumpkin seeds, wheat germ, salt, ginger, and cinnamon.

In a small saucepan, mix the honey and brown sugar. Bring to a simmer over medium heat, stirring constantly. Turn off heat, and stir in the peanut butter and vanilla until smooth. Whisk in oil until combined. Pour over oat mixture.

Spread the oat mixture evenly on the prepared baking sheet and bake, stirring a few times while baking, for 30-40 minutes, or until the granola seems to begin to dry out and is starting to brown a little. Be careful not to let it burn. Remove from oven, and store in a airtight container at room temperature.