6.5cups(650g)old fashioned rolled oats, not quick cooking
2.5cups(213g)unsweetened coconut
1cupraisins
1cupdried cranberries
1 1/4-1 ½cupssliced almonds, or whole, chopped, slivered or a combination - I used slivered
1 ¼cupspecans, whole or chopped to the size you like
½cuphigh-quality honey
½cupcanola oil
½cupsunflower seeds
½cupflax seeds
½tspsalt
½tspcinnamon
Instructions
Preheat oven to 350 degrees.
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).
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.
Notes
Variations:substitute any of the nuts for other nuts such as cashews, walnuts or peanuts (it's nice to leave some of the nuts whole as it varies the texture) • Add additional dried fruit such as apricots or dates • Add 1/2 tsp pure vanilla extract • For extra-nutty granola increase proportion of nuts.