Chef David Haick of Glendorn shares recipes for a brunch classic: granola.

Glendorn Granola

Makes 5 pounds

Ingredients
22 oz Quaker Quick Oats

1 cup wheat germ

1 ½ cups shredded coconut 

1 ½ cups sliced almonds

1 ½ cups whole almonds

1 ½ cups whole walnuts

½ cup sunflower seeds

1 ½ tsp kosher salt

1 tbsp blended oil

1 ¼ lb honey

1 tsp ground cinnamon

1 ½ tsp vanilla extract

Instructions

Combine all ingredients in a large bowl and mix thoroughly.

Place onto well-greased sheet pan and spread into an even layer; bake at 250 degrees for 45 minutes, stirring every 15 minutes.

Cool and break into pieces. Store in an airtight container.

RECIPE BY DAVID HAICK/PHOTOGRAPHY BY LAURA PETRILLA/STYLING BY KEITH RECKER