Granola

This recipe makes a lot, but if you don’t want a huge batch it can easily be cut in half. You can also use whatever nuts you like. The Macadamia Nuts are a bit extravagant but worth the expense. If you don’t want to use Macadamia Nuts adjust the other nuts to equal a total of 7 cups.

Granola

6          Cups Rolls Oats (Not Instant or Quick Cooking)
3          Cups Sliced or Slivered Almonds
2          Cups Pecan Pieces
2          Cups Macadamia Nuts, Coarsely Chopped
3          Cups Shredded Sweetened Coconut
1          Cup Orange Blossom Honey
1          Cup Pure Maple Syrup
1          Cup Vegetable Oil
2          Teaspoons Fine Sea Salt

Preheat oven to 300°F. Lightly spray two half-sheet pans with Pam Non-Stick Spray for Baking.

In a very large bowl combine the oats, almonds, pecans, macadamia nuts, coconut and sea salt.

In a medium size bowl combine the honey, maple syrup and vegetable oil. Pour over the oat mixture and mix thoroughly. Divide the granola between prepared sheet pans and smooth out into an even layer on each pan. Bake the granola for 50 to 60 minutes stirring every 20 minutes to insure an even color. Granola will have a light golden color.

Remove from the oven and immediately transfer granola to a large shallow bowl to cool and dry. If left on the sheet pan it will stick and be hard to get off the pan. During the cooling time break up the granola as it will become one solid piece and will not cool or dry properly. Once completely cool and dry store the granola in an airtight container. Use a glass container instead of plastic as plastic holds moisture and the granola with get soggy and eventually go bad. 

The granola will last at least a month when stored in an airtight glass container at room temperature.