KITCHEN SINK GRANOLA by NancyC                                    

Makes 16–18 cups                                                                     

• 6 cups old-fashioned rolled oats
• 1 cup sweetened or unsweetened flaked coconut
• 3/4 cup wheat germ, flaxseed, or chia seeds
• 2 cups coarsely chopped walnuts, pecans, almonds, cashews, or peanuts (or a mix of any of these)
• 1 cup raw sunflower kernels or pepitas (hulled sunflower seeds)
• 2/3 cup olive oil, canola oil, or coconut oil
• 1 cup honey or pure maple syrup (or 1/2 cup of each)
• 1 teaspoon cinnamon
• 1 teaspoon allspice (or substitute nutmeg or ginger)
• 1/2  to 1 teaspoon salt
• 1 teaspoon pure vanilla extract

Mix-ins after baking:

• 2 cups of dried fruit, whatever you have on hand (raisins, dried cranberries, dried cherries, chopped dates, chopped prunes, dried banana chips, etc.–you can also substitute your choice of trail mix for some or all of the dried fruit)
• Optional mix-in after granola has cooled: 1 1/2 cups of dark, semi-sweet, milk, and/or white chocolate chips OR peanut butter chips (if you’re making this for a sweet snack)

Adjust oven rack to middle of oven. Preheat oven to 325˚F. Line a 13 x 18″ rimmed baking pan with parchment paper; set aside (or use two rimmed 10 x 15″ cookie sheets).

In a very large bowl, stir together the oats, coconut flakes, wheat germ or flaxseed, chopped nuts, and sunflower kernels or pepitas.

In a medium microwave-safe bowl, stir together the oil, honey or maple syrup, cinnamon and allspice, and salt; heat in microwave for 30 to 40 seconds, then stir until well-blended. Stir in the vanilla extract.

Pour this oil/honey mixture over the oat mixture in the large bowl, stirring to coat evenly. Spread mixture in an even layer on the lined 13 x 18″ pan or the two lined 10×15″ pans.

Bake at 325˚F for 20 minutes; remove from oven, stir mixture (so it will bake evenly), then return to oven for another 15 to 20 minutes. until mixture is golden (you’ll have a total baking time of 35 to 40 minutes). Remove from oven and stir in the dried fruit and/or trail mix (if using the chocolate chips too, wait until granola has cooled before you stir them in). Let granola stand until cooled, then stir again to break any large clumps. Store in an airtight container at room temperature for up to 2 weeks.

Recipe from NancyC | nancy-c.com