Yup, another granola recipe. It's my favorite thing to have for breakfast. I have been working on different recipes, tweaking and playing around with them, and this is the one I keep coming back to. It takes a little bit of time, but the oven does most of the work, you just have to be home to turn it every now and again. I make this every couple weeks it goes so fast.
INGREDIENTS
10 Cups Old Fashioned Oats
1 1/2 Cup Pumpkin Seeds
1 1/2 Cup Slivered Almonds
1 Cup Unsweetened Coconut
1/2 tsp Salt
2 Tb. Cinnamon
3/4 Cup Canola Oil
1 Cup Pure Maple Syrup
1 1/2 Tb. Vanilla
1 1/2 Tb. Almond Extraxt
DIRECTIONS
Preheat oven to 250 degrees and position both racks in the upper two-thirds of the oven.
Combine oats, pumpkin seeds, almonds, coconut, salt and cinnamon in an extra large bowl and stir until everything is well mixed. In a separate bowl whisk the oil, syrup, vanilla and almond extract. Pour the liquid mixture over the dry and stir everything together until it's all completely coated.
Spread the granola in an even layer on two jelly-roll pans. Put pans in oven and set the timer for 30 minutes. After 30 minutes turn the granola and switch the trays on different racks, set timer for another 30 minutes. Turn and switch the granola again. Set the timer for one last 30 minutes.
At the end of the full 90 minutes of baking, turn off the oven, but leave the granola there for an hour or so. It will harden and crisp as the oven cools. Store in an airtight container.
