Crunchy Granola

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Here’s a quadrupled and modified version of the Crunchy Granola recipe from the Country Life Vegetarian Cookbook. A friend gave me this cookbook for Christmas. I’m enjoying exploring it.

Crunchy Granola
original recipe from Country Life Vegetarian Cookbook
modified by Wardeh Harmon

• 16 cups thick rolled oats
• 2 cups unsweetened shredded coconut
• 3 cups chopped nuts (any combination)
• 2 cups pumpkin or sunflower seeds
• 1 teaspoon sea salt
• 4 teaspoons ground cinnamon
• 1/2 cup unsulphured molassess
• 1/2 cup raw agave or raw honey
• 3 tablespoons vanilla extract
• 1 tablespoon almond extract
• 1 cup grapeseed oil
• 2 cups raisins or chopped dates

Preheat oven to 325 degrees.

Combine oats, coconut, nuts, seeds, salt and cinnamon in a large bowl. In separate bowl, mix sweeteners, extracts, and oil thoroughly. Add to dry ingredients. Mix thoroughly so all dry ingredients are coated. Spread on 2 or 3 baking sheets.

Bake for about 20 minutes or until browned, stirring every 5 minutes. Turn temperature down to 225 degrees and let cooking, stirring frequently, until granola is dry. Remove from oven. Add dried fruit. When cool, store in an air-tight container.