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Erica’s Granola

Servings 9 cups

Equipment

  • 8 quart mixing bowl
  • (3) jelly roll pans

Ingredients

Dry ingredients

  • 3 cups thick-cut old-fashioned rolled oats
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1 ½ cups whole raw almonds
  • 1 cup shredded unsweetened coconut
  • ½ cup brown sugar, packed
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom

Wet ingredients

  • ½ cup maple syrup
  • ½ cup olive oil

Instructions

  • Preheat oven to 300° F.
  • Combine dry ingredients in 8-quart mixing bowl.
  • Add wet ingredients and mix well.
  • Spread mixture on three jelly roll pans.
  • Bake until golden brown and well toasted (usually about one hour), stirring every 15 minutes.
  • Turn out to cool in 8-quart mixing bowl.

Notes

Store in closed container in dark, cool location, or freeze in gallon slider storage bags.
Adapted from an old recipe from The New York Times.