Almond Chocolate Chip Granola Cereal

3 c Quaker Old Fashioned Rolled Oats
1/4 c Roasted Pumpkin Seeds, I use Antonio's Spiced Pumpkin Seeds in a bag.
1 c Toasted Wheat Germ (16 Tbs.)
1/2 c Lite Maple Syrup
2Tbs. Molasses
1/4 c Light Brown Sugar
1/4 c Roasted Sunflower Seeds
1/4 c Almonds, you can add more just remember the fat content will go up!
2 tsp. Vanilla Extract
2 tsp. Ground Cinnamon
3 TBS Hershey's Dark Chocolate Chips

Preheat oven to 325 degrees F. In a large bowl combine Oats, Wheat Germ, Almonds, Sunflower Seeds and Cinnamon. Next, place pumpkin seeds in food processor and blend until ground like a coarse powder then add to dry ingredients. In a separate medium bowl stir the maple syrup, molasses, brown sugar and vanilla extract and add to dry ingredients. Combine well with hands. Spray a 13x9" pan with nonstick butter spray. Spoon the granola into the prepared pan and bake in 10 minute intervals until done, about 45 50 minutes. Make sure to mix every ten minutes and place back in oven and press together in pan. Allow to cool for a few minutes transfer to a large bowl and mix in chocolate chips or whatever flavored morsels or dried fruit you want. Store it in freezer to keep crisp for about 3 months. I place them in 1/2 c serving size baggies (about 14 baggies total or keep in air tight container in fridge for about 2 weeks!). Enjoy! ;)

Serving Size: 14 1/2 cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user MILADYMETAL.