Vermont Maple Granola
--6 cups rolled oats, (Gluten free Oats can be substituted)
--1 Cup of coconut
--1 Cup Almonds and/or Cashews
--1 Cup Pecans (broken up)
--1 Cup Walnuts (broken up)
--1 Cup Sunflower Seeds
--1/2 Tsp. Salt
--1/2 Cup Vegetable Oil
--1 ¾ Cup Traditional Maple Syrup or
Wood’s Raspberry Smash Maple Syrup
--1 Tbsp. Vanilla extract
--1 Cup raisins or Crasins
Additional dried fruits, nuts, and/or Chia Seeds as desired.
--Preheat the oven to 250°F.
--In a large bowl, combine the oats, coconut, nuts and seeds. Mix well.
--In a separate bowl, whisk together the salt, oil, maple syrup, and vanilla.
--Pour the syrup mixture over the dry mixture in the bowl, stirring and mixing
until everything is very well combined.
--Spread granola on a couple of large, lightly greased baking sheets. Bake for 2
hours, stirring mixture every 15 minutes or so.
--Remove the pans from the oven and cool completely.
--Transfer the granola to a large bowl, and mix in raisins and additional dried
fruit, as desired.