Crunchy Granola

The granola that I grew up on was basically this Crunchy Granola, and always called Crunchy Granola, not just granola - although over time, I've edited the nuts and seeds content. In an effort to understand the nutrition profile of a homemade granola, I made a batch today, and weighed every ingredient, and ran it all through a nutrition calculator.

Crunchy Granola, 2018 edition

2 cups / 241 g oatmeal
1/2 cup / 34 g wheat germ
large pinch / 1 g salt
1/3 cup / 34 g almonds
2 T. / 18 g pepitas
2 T. / 20 g flaxseed
2 T. / 15 g sesame seeds
1/3 cup / 24 g dried coconut flakes
1/4 cup / 40 g coconut oil
1/4 cup / 53 g honey
2 T. / 12 g psyllium husk

Using the microwave, melt the coconut oil and honey together in a small pyrex cup. Stir into the dry ingredients, massage well to distribute the honey and coconut oil evenly, and bake in a roasting pan at 350ºF for about 30 minutes, stirring every so often. [Volume measurements of the coconut oil and honey are approximate - I eyeballed them.]

Makes 4 cups - or 16 1/4 cup servings.