Sinful but Fabulous Granola

1 cup shredded coconut

1 cup roughly chopped almonds

1 cup roughly chopped macadamia nuts

1 cup roughly chopped pecans

4½ cups old-fashioned rolled oats

¼ cup wheat germ

½ cup bran

¼ cup unsalted sunflower seeds

8 tablespoons unsalted butter (1 stick)

½ cup honey

1 teaspoon pure vanilla extract

1½ teaspoons coarse salt

½ teaspoon ground cinnamon

1/4 teaspoon fresh ground nutmeg

½ cup semisweet chocolate chips

½ cup white chocolate chips

½ cup raisins

½ cup dried cherries

Heat oven to 350 degrees. Line a baking sheet with parchment and spread shredded coconut on top. Bake until toasted. Transfer to plate to cool.

Line same baking sheet with parchment and spread out almonds, macadamia nuts and pecans on pan, toast for 10-15 minutes, shaking occasionally. Do not let nuts get too brown. Take out of oven, transfer to platter to cool. Reduce oven to 300 degrees.

In a large bowl, mix together oats, wheat germ, bran, sunflower seeds and sesame seeds.

Melt butter in a saucepan over medium-low heat. Add honey, vanilla, cinnamon, nutmeg and salt and stir until well-mixed. Pour over oat mixture and arrange onto two rimmed baking sheets; bake until golden brown about 25-30 minutes.

While that mixture cooks, spread out cooled roasted nuts on a flat surface. In separate bowls, melt the semisweet and white chocolates in the microwave. Take the back of a spoon and generously drizzle melted chocolates onto the roasted nuts. Let dry completely.

Once oat mixture cools, break it into chunks and add to a large bowl. Add toasted coconut, dried fruits and chocolate-drizzled nuts. Store in airtight containers.

Makes 12 cups.

To gift tag add these serving suggestions: A super topping for baked apples or pears. Sprinkle over yogurt, ice cream or cinnamon gelato. Add to pancake batter or press into sugar cookies halfway through the baking process. Or enjoy it by itself.

Michelle S. Miller, Bartlett