1 cup rolled oats
1/2 cup steel-cut oats
1/4 cup wheat germ
1/4 cup raw sunflower seeds
1/4 cup black sesame seeds
1/4 cup pine nuts
1/2 cup raw pumpkin seeds (pepitas)
1 tablespoon yellow mustard seeds
2 tablespoons cumin seeds
3 tablespoons canola oil
2 tablespoons Worcestershire sauce
Makes 6 servings
Heat the oven to 350 degrees. In a bowl, combine the rolled and steel-cut oats, the wheat germ, sunflower seeds, sesame seeds, pine nuts, pumpkin seeds, mustard seeds, cumin seeds, oil and Worcestershire sauce. Stir well.
Spread the mixture on a lightly oiled cookie sheet. Bake for 15 to 20 minutes until golden brown, stirring once for even toasting.
Allow the granola to cool on the cookie sheet. It can be stored in an airtight container for no more than one week. For each serving, combine one-half cup granola with one-fourth cup each plain yogurt and diced fresh fruit.
Nutritional information for each serving: 360 calories; 11 g protein; 28 g carbohydrates; 6 g fiber; 25 g fat; 3 g saturated fat; 0 cholesterol; 61 mg sodium.