This is one of those recipes that came from a friend of a friend of a friend, but it traces back to Georgia. Besides being a delicious breakfast food, try it in a yogurt parfait or on ice cream. Watch it carefully in the oven as granola can burn quickly, especially around the edges.

3 cups old-fashioned rolled oats (not quick-cooking)
1 cup coconut
1/2 cup wheat germ
1 1/2 cups chopped pecans or sliced almonds
1 tsp salt
1 14 ounce can sweetened condensed milk
1/4 cup canola oil or coconut oil

1. Pre-heat the oven to 350°. Coat a large baking sheet with non-stick spray.
2. In a large bowl, combine all dry ingredients. Stir in milk and oil, mixing very well.
3. Spread the granola on the baking sheet and bake for 45 to 60 minutes, stirring every 15 minutes, and more frequently towards the end.
4. Allow to cool completely before transferring to an air-tight container.

Servings: 16
Yield: about 8 cups