Cinnamon Nut Granola

Preheat oven to 250ºF.

In a large bowl, combine the oats, almonds, pecans, wheat germ, and brown sugar. Be sure to crumble the brown sugar into very small pieces, as it will not break down on its own.

In a small bowl, stir together the honey or maple syrup, canola oil, vanilla, cinnamon, pumpkin pie spice, and salt. Drizzle the syrup over the dry mixture and stir to combine thoroughly.

Divide the mixture evenly between 2 rimmed sheet pans. Bake for 1 hour, stirring and rotating the pans every 15 minutes.

Once the granola has cooled, store it in an airtight container for 7-10 days or 3 months in the freezer.