Classic Granola

Classic Granola puts old fashioned rolled oats, unsweetened coconut and raisins at the center of a breakfast recipe and finishes in about 35 minutes, enough for 32 Servings (about 16 cups).

• Yield 32 Servings (about 16 cups)
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

Ingredients

• 6.5 cups old fashioned rolled oats (not quick cooking)
• 2.5 cups unsweetened coconut
• 1 cup raisins
• 1 cup dried cranberries
• 1 1/4-1 1/2 cups sliced almonds (or whole, chopped, slivered or a combination - I used slivered)
• 1 1/4 cups pecans (whole or chopped to the size you like)
• 1/2 cup high-quality honey
• 1/2 cup canola oil
• 1/2 cup sunflower seeds
• 1/2 cup flax seeds
• 1/2 tsp salt
• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of mixture on two rimmed baking sheets (half sheet pans) lined with parchment paper (I used my silpat liners).
3. Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump as it cools. Keeps for 1-2 weeks.

Give it a minute off the heat, then serve it while it is still hot.