Maple Granola

This recipe reprinted from King Arthur Flour’s Baking Sheet, Vol. III, No. 4, March-April 1992.

7 c. thick oat flakes (rolled oats), uncooked
1 c. flaked coconut
1 c. wheat germ
1 c. almonds, sliced or broken up
1 c. pecans or walnuts, chopped or broken up
1 c. sunflower seeds, raw or toasted
1 tsp. salt
1 c. vegetable oil
1 c. maple syrup
1 tbsp. vanilla
1 c. raisins
additional dried fruit/nuts as desired

In a very large bowl, combine the oats, coconut, wheat germ, nuts, seeds and salt. Mix well. In a separate bowl, whisk together the oil, maple syrup and vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is very well combined (your bare hands are the best tools for this step).

Spread granola on a couple of large, ungreased baking sheets. Bake in a preheated 250 degree oven for 2 hours, tossing mixture every 15 minutes or so. Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and any additional dried fruit desired – dates, figs, currants, dried cranberries or blueberries, etc. Store in a tightly closed container at room temperature.

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