My Version of Granola

I think it's hilarious that all four of us have published a granola recipe on here.  And one of us (who will remain nameless) published two granola recipes.  I guess it goes to show that there are many ways to make granola.  I thought I'd throw my version into the mix.  I got this recipe from a book that was popular 30 years ago called Make a Mix Cookery.  I still make several recipes from that wonderful, old book, including this one.  The molasses makes this really yummy.  I add a few things that weren't in that original recipe, but for the most part, it's the same.   My husband and I make this together about once a month. I keep many of the ingredients in the freezer to keep them fresher and we just pull it all out when it's granola making time. Ken mixes the dry stuff in a huge bowl while I make the wet part. He eats it almost every morning for breakfast.
Granola
Dry
10 cups old-fashioned rolled oats
1 cup wheat germ (I keep it in the freezer)
1-3 scoops ground flax seed (This was not in the original recipe.  I also keep this in the freezer)
1/2 lb. shredded coconut (yep!  I keep this in the freezer, too)
2 cups raw sunflower seeds (you guessed it!)
1 cup sesame seeds, opt.
3 cups chopped nuts of your choice:  almonds, pecans, walnuts (we usually mix pecans and almonds and we usually do a little more than 3 cups)

Wet
In a saucepan, combine:
1 1/2 cups firmly packed brown sugar
1 1/2 cups water
1 1/2 cups vegetable oil (I usually use coconut oil)
1/2 cup honey
1/2 cup molasses
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 Tablespoon vanilla
Heat just until the sugar is dissolved and the ingredients well blended.  Don't boil.
Mix the dry ingredients in a very large bowl with a big wooden spoon.  When well mixed pour the wet ingredients over (if you have help, one stir while the other pours) the dry ingredients and mix well.  Spread into four or five large, sprayed pans.  I use the large sided baking sheets.  Bake at 300 for about 20- 30 minutes.  If you like crunchier granola, leave a bit longer.  We put ours in four of those big pans and bake for 30 minutes in our oven.  Let cool.
You can add fruit or other dried fruit after it's cool if you like.  Store in airtight containers.  You should use it within six months (I doubt it will last that long!)