Festive Granola in a Jar or Tin recipe

Makes about 14 cups

Cooking oil spray
1/2 cup vegetable oil
1/2 cup pure maple syrup
1 1/2 cups light brown sugar, lightly packed
6 cups quick-cooking or old-fashioned oats (not instant)
2 cups chopped walnuts
1 cup wheat germ
1 cup sweetened, shredded coconut
1 cup raisins
1 cup sweetened dried cranberries or dried cherries

Place the oven racks in the two center positions. Heat oven to 350 degrees F. Spray two 11 x 17-inch jellyroll pans with cooking oil spray. Set aside.

In a 1-quart microwave-safe bowl, combine the oil, maple syrup and brown sugar. Microwave, uncovered, at high for 3 minutes, or until the sugar starts to melt. Remove from the microwave and whisk until any lumps disappear.

In a 3-quart or larger bowl, combine the oats, walnuts, wheat germ and coconut. Toss to mix well. Pour the syrup mixture over the oat mixture and stir until well-mixed. Spread evenly onto the jellyroll pans.

Place a pan on each oven rack and bake for 10 minutes. Taking note of which pan was on the top rack, remove the pans from the oven, stir the granola, and place the pans back in the oven, rotating to the opposite rack.

Bake for 8 to 10 minutes more, taking care not to over-brown, then remove from oven. Cool in pans for 1 hour, or until granola reaches room temperature. Sprinkle half the raisins and half the dried cranberries over each pan. Mix well.

Store in airtight containers, preferably glass jars or tins, until ready to serve, up to 2 weeks.

Start to finish: 15 minutes preparation time, 20 minutes baking time, 1 hour cooling time.

Per tablespoon: 34 calories (39 percent from fat), 2 g fat (0 g saturated), 0 mg cholesterol, 1 g protein, 5 g carbohydrates, 0 g dietary fiber, 2 mg sodium