recipe yield 6 cups
4 cups old-fashioned rolled oats
1½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup halved walnuts – high in omega 3s)
1 tablespoon flax seed
1 teaspoon fine-grain sea salt (for standard table salt, use ¾ teaspoon)
½ teaspoon cinnamon
½ cup canola oil (for neutral flavour)
½ cup maple syrup or honey
1 teaspoon vanilla extract
½ cup dried fruit, chopped if large (I used dried cranberries)
1. Preheat oven to 350 F and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine oats, nuts and/or seeds, flax seed, salt and cinnamon. Stir to blend.
2.Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes. If you prefer your granola less clumpy, stir halfway (personally I like mine extra-clumpy – so I skip the stir). The granola will further crisp up as it cools.
3.Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.