Nut and Seed Granola

2 cups rolled oats
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup almonds, chopped
1 cup whole wheat pastry flour
1/2 tsp cinnamon
1/8 tsp sea salt
1/3 cup cold-pressed vegetable oil (such as canola)
1/2 cup brown rice syrup or maple syrup
1/2 cup apple or orange juice
1 tsp vanilla
1/4 tsp almond extract

1. Preheat oven to 300.  In a large mixing bowl, combine oats, seeds, almonds, flour, cinnamon, and salt; mix well.
2. In separate bowl, combine oil, syrup, juice, and extracts.  Slowly pour wet ingredients over the dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet.
3. Spread on cookie sheet or in a shallow pan and bake.  Turn granola every 15 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in airtight container. Make 8 cups.

Note: Make sure you use whole wheat pastry flour instead of regular whole wheat flour (or bread flour).  Whole wheat pastry flour is made from soft wheat (instead of hard) and won't make the granola gritty.

Source: MOPS 2008 Cookbook, recipe submitted by Lisa Fligor, adapted from Feeding the Whole Family

Try #1 - January 2013
So... for some reason, I keep insisting on adding these disgusting sunflower seeds to my food.  I've had them for way too long, and I just can't throw things out... but they really are gross.  At least to me.  Maybe it's just me.  Anyway, that totally ruined this granola for me.  I also was mad at myself for using a precious 1/2 cup maple syrup on a granola that turned out just "eh" for me.  I think it was the sunflower seeds' fault.  But I'm not sure I'm going to give this another chance, not when I like my other granola recipe so much.  Sorry nut and seed granola.