4 cups regular oats, not quick-cooking 1 1/4 cups sliced almonds
1/3 cup raw sunflower seeds 1 cup pecans, roughly chopped
1/4 cup each light and brown sugar 1/3 cup maple syrup, the real stuff
1/3 cup canola oil 2 tbsp honey
1 cup craisins, optional 1 cup coconut, optional
1 cup dried tart cherries, optional
Heat oven to 325 and line two large baking sheets with sides with parchment paper. In small saucepan, heat the oil, honey and maple syrup on low just for a few minutes. In a large bowl, add the oats, almonds, sunflower seeds, pecans and both brown sugars, (see below). I mix with my hands. Add warm honey, syrup and oil into dry mixture, and mix with hands until well incorporated (this also feels great on your hands). Spread mixture between two pans, (see below) and place in oven, baking for 40-45 minutes. If you want chunky pieces of granola, do not stir, just bake. If you want a loose granola, stir 2-3 times during baking to make sure everything is baking evenly. Remove from oven and cool on sheets. For chunky granola, let cool a little on baking sheet. Place granola in a large bowl, add fruit, and stir. Place in a tight container. Should be eaten within 2-3 weeks, but trust me, it goes down real easy with milk or on top of yogurt. Bon appetit!