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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.


Directions:

--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.