From King Arthur Flour Whole Grain Baking, adapted by Gail Falk
I like to make this slow-baking granola on a chilly evening. It fills the house with a warm, comforting maple-y aroma. The ingredients in bold are available at the Co-op in bulk. The Co-op also sells coconut flakes, sliced almonds and vanilla, but not in bulk.
Preparation & Ingredients
Preheat oven to 250 degrees.
In your largest bowl, mix together:
- 7 cups rolled oats
- 1 cup wheat germ (omit if you want it to be gluten free)
- 1 cup sunflower seeds
- 1 cup flaked coconut
- 1 cup sliced almonds
- 1 cup walnuts or pecans, broken up
- 1/2 tsp salt
Whisk together in a separate bowl or 2-cup measuring cup:
- 4/5 cup canola or vegetable oil
- 2/3 cup maple syrup
- 1 Tbs vanilla extract
Pour the syrup mixture slowly over the dry ingredients and mix until well combined.
Line 2 large, rimmed baking sheets with parchment paper; spread the granola over the baking sheets and bake.
After an hour stir the mixture and reverse the position of the baking sheets in the oven. Bake for another hour (a total of two hours of baking). Remove pans from oven and let the granola cool completely. If you like, add dried fruit.
Store in large jars or other airtight containers.
