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  1. Preheat the oven to 300°F. Lightly grease (or line with parchment) a 13" x 18" rimmed baking sheet.

  2. In a large bowl, combine the oats, sunflower seeds, dried milk, and nutritional yeast (or wheat germ). In a separate bowl, whisk together the vegetable oil, peanut butter, honey (or brown rice syrup), brown sugar, vanilla, banana flavor, salt, and cinnamon.

  3. Pour the liquid mixture over the dry ingredients and stir to coat.

  4. Spread the granola on the prepared baking sheet (it will be clumpy; break it up with your fingers as best you can) and bake for 30 minutes, stirring and breaking up clumps every 15 minutes.

  5. Reduce the oven's temperature to 250°F, add the peanuts, and bake for 45 minutes more, stirring every 15 minutes.

  6. Remove from the oven and let cool completely. Stir in the banana chips and raisins (if you're using them).

  7. Place granola in an airtight container to store at room temperature for up to 2 weeks, or in the freezer for up to 3 months.

Tips from our Bakers

  • If you're eating gluten-free, make sure you reach for certified gluten-free oats for this recipe.
  • Handle honey with care: when using honey as your primary sweetener, take care to bake the granola at a lower temperature as soon as it takes on some color; honey caramelizes much more quickly than other liquid sweeteners.