4 cups rolled oats
3/4 cup rough chopped raw almonds (or you can use sliced or silvered almonds)
3/4 cup cashew pieces
3/4 cup raw sunflower seeds
1 cup unsweetened coconut slices
1/2 cup coconut oil, melted
1/2 maple syrup, Grade B
1 tbsp vanilla extract
1 tbsp cinnamon
1 tsp salt
Makes 2 quarts
2 11×13 rimmed baking sheets
Preheat oven to 300 degrees.
Mix the first 5 ingredients in a large bowl. In a smaller bowl, whisk together the coconut oil, maple syrup, vanilla extract,cinnamon and salt. Pour the liquid mixture over the dry ingredients. Mix until the dry ingredients have all been coated with the mixture.
Scrape the granola onto the baking sheets and put in oven. Every 10 minutes, fold the granola over, so that it toasts evenly. It should start browning about 20-25 minutes into the baking. Bake until it is brown enough for your liking.
Let the granola cool before eating. I like to store mine in mason jars.
We LOVE granola in our family and we could eat a quart a week, each! Enjoy!
EDIT – If you want to add dried fruits, please note that the moisture from the fruit can cause the granola to lose its crunchy texture. Also, if you want to add chips like chocolate or peanut butter, I would stir the chips in after the granola has cooled.