Yummy Granola

8 C old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

3 C nuts and/or seeds (sunflower seeds, pepitas, sliced almonds) 

1½ tsp salt 

1 tsp ground cinnamon

1 C melted coconut oil or olive oil

1 C maple syrup or honey

1 C brown sugar

2 tsp vanilla extract

1 ½ C coconut flakes

Preheat oven to 350⁰ & line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds & coconut. Stir to blend.

In a medium bowl add the oil, maple syrup and/or honey, brown sugar, vanilla, salt and cinnamon. Mix well & pour over the oat mixture stirring until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely for at least 45 minutes. Top with the optional dried fruit. Break the granola into pieces with your hands to retain big chunks.