Crunchy Granola

 14 cups rolled oats

 1 cup raw pumpkin seeds

 2 cups coconut flakes

 2 cups sliced or slivered almonds

 1½ teaspoons salt

 2½ cups brown sugar

Wet Ingredients

 1 cup honey

 3 T almond ir vanilla extract

 ½ cup oil

 ⅔ cup water

 Preheat oven to 225°.

 In a very large bowl, combine all dry ingredients.

 In a separate bowl, whisk together all wet ingredients until smooth.

Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.

Spread the granola mixture evenly onto large cookie sheets.

Bake for 1 hour and 15 minutes, stirring every 20 minutes for even toasting.

Increase oven temperature to 250° and bake for an additional 10 minutes.

Let cool completely before adding any optional mix-ins like dried fruit or chocolate chips.

Store in an airtight container.

Notes:

 • This recipe makes about 6–7 pounds of granola — perfect for meal prep.

 • You can easily halve the recipe if needed.

 • Swap nuts, seeds, or extracts to fit allergies or taste preferences.

 • Delicious over Greek yogurt, with milk, or straight from the jar.