MAPLE CINNAMON RAISIN GRANOLA by NancyC
Makes about 9 cups

4 cups old-fashioned rolled oats (don’t use quick oats)
3/4 cup coarsely chopped walnuts
3/4 cup coarsely chopped pecans
1 cup sweetened or unsweetened shredded coconut
1/2 cup raw shelled sunflower kernels (if you use roasted and salted kernels, add them to the mixture after baking)
1/2 cup raw pepitas (hulled pumpkin seeds–if you use roasted and salted pepitas, add them to the mixture after baking)
1/2 cup wheat germ
1/2 cup plus 1 Tablespoon pure maple syrup
2 Tablespoons canola oil or light olive oil
1/2 teaspoon salt
1/2 Tablespoon ground cinnamon
1 cup raisins

Preheat oven to 325˚F. Line a 10 x 15″ or 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In a small bowl, blend the maple syrup, oil, salt, and ground cinnamon; set aside.

In a medium bowl, toss the oats, walnuts, pecans, coconut, sunflower kernels, pepitas, and wheat germ (you’ll be adding the raisins after the granola is done baking). Mix in the maple syrup, oil, salt, and cinnamon mixture and toss again, combining and coating all ingredients well.

Spread this mixture on parchment-lined baking sheet. Bake at 325˚F for 20 minutes; remove pan from oven to stir and toss the mixture for even baking. Return to oven and bake for an additional 15 minutes, until mixture is golden.

Remove from oven and add the raisins to the mixture on the pan; toss to combine. Let mixture cool completely on pan, then store in a tightly-sealed container for up to 2 weeks.

Recipe from NancyC | nancy-c.com