GRANOLA

Pre-heat oven 300° Yield: About 10 cups

• 5 3/4 C rolled oats

• 1/4 C sesame seeds

• 1 C dried coconut

• 1/2 C dark brown sugar, packed

• 3/4 C Olive and Almond oil combined

• 3/4 C water

• 1/4 C honey*

• 1/4 C molasses*

• 1/2 t salt, to taste

• 1 t ground cinnamon

• 1 1/2 t vanilla extract

• 3/4 C sunflower seeds, toasted

• 1 1/2 C mixed nuts, toasted, chopped

• 2 C dried fruit (a variety for interesting taste: raisins, dates, apricots, apples, peaches, etc)

  *may replace Honey and Molasses with Maple Syrup

In a large bowl, combine oats, sesame seeds & coconut. Stir until blended well. In a saucepan, combine brown sugar, water, oil, honey, molasses, salt, vanilla and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil.

Pour syrup over oat mixture. Stir with a wooden spoon until syrup coats all ingredients.

Spread mixture in two 13” x 9” x 2” pans or on 2 large cookie sheets with raised edges. Bake in preheated 300° oven 30 minutes, stirring occasionally. For crunchier texture bake 7-10 minutes longer. Cool on racks.

AFTER TOASTING, stir in the toasted sunflower seeds and nuts and dried fruit that has been chopped into bite-sized pieces.

You may put the granola into containers and keep in cool dry place for up to 6 months. Do not refrigerate.