• Place the maple syrup, water, brown sugar and canola oil in the slow cooker and set it on HIGH. Mix to combine well.
• In a large bowl combine the oats, sunflower seeds, pumpkin seeds and oat bran. Add one-third of the dry mixture to the warmed liquid mixture in the slow cooker, stir until evenly moistened.
• Slowly add the remaining dry ingredients from the bowl, stirring constantly so that all of it is incorporated. Continue to cook on HIGH, uncovered for exactly 1 1/2 hours, stirring every 30 minutes.
• Turn the slow cooker to LOW, cover, and cook until the granola is dry and a very light golden color, 4 to 6 hours, stirring every hour or so for even cooking.. When done, it will slide off a spatula or spoon.
• While the granola is hot, stir in the wheat germ, dried cranberries, apricots and sesame seeds. Turn off the slow cooker, remove the lid and let cool completely; the mixture will crisp as it cools.
• Transfer to a tightly covered container, where it will keep for a month.

Tips

• You will need a large size slow cooker for this recipe. If you have a medium-size cooker, feel free to halve the recipe.
• If you don't have a pareve slow cooker, you can make the granola in the oven. Gently warm the maple syrup, water, brown sugar, and canola oil in a sauce pan. Combine the oats, sunflower and pumpkin seeds, and oat bran in a bowl. Pour the liquid mixture over the dry mixture. Spread onto greased cookie trays and bake in a 275 degree oven for 45 minutes. Remove from the oven, stir and continue baking until golden brown and beginning to crisp, about 45 minutes more. Remove from oven and stir in the wheat germ, dried cranberries, apricots, and sesame seeds. Cool and transfer to a tightly covered container, where it will keep for a month.