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.
