Granola On your Terms & Not Some Store Brand

2 Cups McCann's Steel Cut Quick Cooking Oats
1/2 Cup Raw Organic Hulled Sunflower Seeds
1/2 cup Raw Organic Chopped Almonds
1/2 Cup Bob's Red Mill Wheat Germ
1 TBSP Agave Syrup
1/2 Cup Splenda Brown Sugar Blend
2 TBSP Smart Balance Butter Stick, plus more for the Pan
2 TSP Vanilla Extract
1/2 TSP Sea Salt
1 8 OZ PKG Dried Cranberries or Currants

Preheat the oven to 350 degrees. 

Oil a 9 x 9-inch glass baking dish and set aside. 

Spread the oats, sunflower seeds, almonds and wheat germ onto a cookie sheet, and toast in the oven for 15 minutes, stirring occasionally.

Combine the agave, Splenda brown sugar, Smart Balance butter blend, vanilla extract and sea salt in a medium saucepan and cook over medium heat just until the Splenda brown sugar has completely dissolved.

Remove the oat mixture from the oven, and reduce the temperature to 300 degrees. 

Add the oat mixture to the liquid mixture, fold in the dried fruit, and stir to combine. 

Turn mixture into the prepared baking dish and press down evenly. 

Bake for 25 minutes. 

Remove and cool completely. 

Cut into squares and store in an airtight container for up to one week, stays longer in the fridge