Basic Granola

Yield: approximately 5 cups

Ingredients

3 cups old-fashioned rolled oats (not instant)
3/4 cup sliced or slivered almonds
½ cup raw sunflower seeds
½ cup (45 grams) raw pumpkin seeds
½ tablespoon ground cinnamon
¼ teaspoon salt
2 tablespoons canola oil or 2 tablespoons unsalted butter, melted
½ cup pure maple syrup

Optional – you can add dried fruits (cranberries, cherries, apricots, dates, figs, apples or raisins) when the granola is ready to be stored or add dried fruits as you go.

Method

1. Preheat oven to 325°F
2. Line a baking sheet with parchment paper.
3. Combine the rolled oats, nuts, seeds, ground cinnamon, and salt in a large bowl.
4. In another bowl, stir together the oil (or melted butter), and maple syrup. Pour over the dry ingredients and mix well to be sure all is coated with the liquid.
5. Spread onto the prepared baking sheet and bake for about 30 – 45 minutes stirring occasionally, until golden brown.  The browner the granola gets, the crunchier it will be.
6. When done remove from oven and allow to cool. The granola may be sticky when removed from the oven but will become crisp and dry as it cools.
7. Be sure to break up any large clumps of granola while the mixture is still warm.
8. When completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

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