8 cups rolled oats (not instant) – Bob’s Red Mill oats are especially good
1 cup dried, unsweetened coconut chips
1 cup coarsely chopped walnuts
1 cup coarsely chopped hazelnuts
1 cup cocoa nibs
1 cup sunflower seeds
1 cup pumpkin seeds
1–1/4 cups pure maple syrup
3/4 cup coconut oil
1 tablespoon Rain’s Choice pure Vanilla Extract
2 teaspoons Rain’s Choice ground Bourbon Vanilla Bean Powder
Cinnamon or nutmeg to taste (optional)
Preheat oven to 250 degrees F.
In a large bowl mix first 7 ingredients until everything is well distributed.
Place a saucepan over medium heat and add maple syrup and coconut oil and heat until butter and coconut oil are completely melted. Remove from heat and add vanilla extract and ground vanilla bean powder plus cinnamon and nutmeg if using. Blend well. Pour slowly over dry mixture while stirring with a large wooden spoon. Scrape balance of liquid into the bowl and continue to blend until everything is equally moist.
Spread onto cookie sheets. To shorten baking time, use an extra sheet or two or bake in batches so that the granola dries evenly. Bake in oven between 1 and 1-1/2 hours, depending on thickness of the granola and heat of oven. Stir every 15 – 18 minutes until the oats are golden brown. Allow to cool, then store in an airtight container.
Makes approximately 14 cups of granola.