3 cups rolled oats, slow cooking
2 cups raw, shelled nuts, sliced or chopped. A combination of almonds and walnuts work best; pistachios are also good.
3/4 c shredded, unsweetened coconut
1/2 c + 2T real maple syrup, chilled*
1/2 c canola oil
1 tsp salt
1/2 tsp allspice, optional
1 tsp cinnamon, optional
1 c dried fruit (raisins, dried cranberries, dates, etc…)
Directions:
Preheat oven to 325 degrees F. Combine oats, nuts and coconut in a large bowl, mix thoroughly. In a separate bowl, combine chilled maple syrup, oil, spices (optional) and salt. Whisk to combine (the cold syrup causes the oil to emulsify and be evenly distributed through the mixture) Pour liquid ingredients evenly over oat mixture and mix thoroughly. Spread granola evenly on a large sheet pan and bake for 1 hour and 15 minutes or until toasty, stirring every 15 minutes. Allow to cool 10 minutes and add dried fruit. Store in an airtight container.
*Maple syrup can be substituted with a homemade simple syrup: 1c boiling water + 1 1/2 c sugar + 1/2 tsp flavoring. Boil 1 minute and chill. Makes 2 cups and can be stored in the refrigerator.