2 1/2 ounces sesame seeds 2 1/2 ounces slivered almonds 2 ounces sunflower seeds 10 1/2 ounces rolled oats 4 ounces cashews 3 ounces unsweetened shredded coconut 4 ounces honey 3 ounces dried currants Toast the sesame seeds in a dry skillet until golden brown. Set aside. In the same skillet, toast the almonds to a pale golden color. Add the sunflower seeds and continue to toast until the almonds are golden brown. Add the oats, cashews, and coconut to the skillet. Continue to toast, stirring frequently, until lightly browned. Add the toasted sesame seeds and honey to the skillet. Heat and toss until all the ingredients are coated with the honey. Remove the pan from the heat and stir in the currants. Spread the mixture on a sheet pan lined with parchment paper. Bake the granola in a 350 degree Fahrenheit oven until the granola has a rich golden-brown color, about 15 minutes. Allow the granola to cool completely on the sheet pan. Break the granola into chunks and store in airtight container until needed (Armentrout, 2000). Back