Crunchy Granola I

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Combine old-fashioned oats, wheat germ, coconut, sesame seeds, almonds, and sunflower or millet seeds in a large mixing bowl.

Whisk together honey, oil, and vanilla in a small bowl until well combined.

Pour the wet ingredients over the dry mixture and stir thoroughly until all oats and seeds are evenly coated.

Spread the mixture in an even layer on the prepared baking sheet.

Bake for 25 minutes, stirring every 8-10 minutes, until the granola is golden brown and fragrant. Watch carefully toward the end to prevent over-browning.

Remove from oven and let cool on the baking sheet for 10 minutes; the granola will continue to crisp as it cools.

Once completely cooled, transfer to a large bowl and fold in the reserved raisins.

Store in an airtight container for up to 2 weeks. Serve with yogurt, milk, or eat by the handful.