- 4 1/2 cups (18 ounces) old-fashioned rolled oats (NOT instant)
- 3/4 cups (3 ounces) shelled, raw, unsalted sunflower seeds
- 1 1/2 cups slivered or coarsely chopped raw almonds
- 1 1/2 cups slivered or coarsely chopped raw pistachios
- 1 1/2 cups slivered or coarsely chopped raw walnuts
- 1 1/2 cups slivered or coarsely chopped macadamia nuts (Brazilian nuts)
- 2 tablespoons ground cinnamon
- 1 tablespoons ground nutmeg
- 1 cup freshly grated lemon zest or orange zest
- 1 1/4 cups pure maple syrup, preferably Grade A Dark Amber (optional to make crunchy and sweet)
- 1 cup raisins
- 1 cup dates
- 1 cup dried cranberries
- 1 cup coconut flakes (unsweetened)
- 1 cup chocolate chips (optional)
- pinch sea salt
- Serves approximately 17 cups
- Position a rack in the center of the oven and preheat the oven to 325F.
- Place the oats, sunflower seeds, almonds and cinnamon in large bowl and stir to combine. Add the maple syrup and oil and stir until all dry ingredients are moistened.
- Spread the granola on a roughly 12 by 17” rimmed baking sheet. Bake the granola until it begins to brown, about 25 minutes, then stir it with a flat spatula. Let the granola continue to bake until it is light golden brown, dry and fragrant 15 to 20 minutes longer. Stir the granola at least once more as it bakes and watch it carefully during the final minutes because it can burn quickly.
- Place the baking sheet on a cooling rack, add the raisins and stir to combine. Let the granola cool completely. Transfer the granola to an airtight container. It can be stored at room temperature for up to 1 month or frozen for up to 6 months. You can serve the granola straight from the freezer. It doesn’t get hard and it thaws almost instantly — just pour on some milk.
- Typically I will freeze the extra granola and take out each week as needed to keep fresh before serving.
- GOODMAN, M. and HOLLAND, L., 2006. Food to Live By: The Earthbound Farm Organic Cookbook. Workman Publishing Company.