One day a co-worker told us a story about the breakfast her daughter made herself: toast with peanut butter and chocolate chips. Mom and dad did not think that was a very good breakfast, but I said it was not that far off from a granola bar.
This recipe is based on the Almond Crunch Cereal recipe in The Rodale Cookbook (1973). I wanted something simpler than what even our health food stores sell, something I could use in my yogurt parfaits with a variety of fruit and nuts or sprinkle on salads instead of croutons.
Since this granola cools in the oven overnight, it is best made in the evening, at least two hours before bedtime.
Preheat oven to 225 degrees
Stir together 3 cups uncooked rolled oats, 1 cup raw sunflower seeds, 1/2 cup wheat germ (optional), and 1/4 cup raw sesame seeds.
Whisk together 1/4 cup canola oil and 1/2 cup honey. (Edited to add: If you omit the wheat germ, you might want to cut back a bit on the oil, honey, and water.)
Mix oil-honey mixture with dry ingredients. Add 1/2 cup cold water, a little at a time. Stir until mixture is crumbly.
Pour into a shallow pan that has been lightly oiled.
Bake in oven for 2 hours, stirring every 15 minutes, until the cereal is dry and lightly browned. Turn off oven and allow cereal to cool in the oven overnight.
Keep in an air-tight container.