Recipe
It's all in the image above, but here's a transcription (modified slightly) if you can't read it:
4 1/2 cups non-instant oats
3/4 cup shelled raw unsalted sunflower seeds
1 1/2 cups coarsely-chopped raw almonds
2 Tablespoons ground cinnamon
1 1/2 cups pure maple syrup
1/3 cup canola oil
1 cup craisins (it says raisins but my family always uses craisins)
Preheat oven to 325°
Mix oats, sunflower seeds, almonds, and cinnamon in a large bowl.
Add maple syrup and oil, and stir together until all the dry ingredients are moistened.
Spread the granola on a baking sheet. Bake until it begins to brown (about 25 minutes), then stir with a spatula. Let the granola continue to bake until it is light golden brown, dry, and fragrant (about 15-20 more minutes). Stir the granola at least once more as it bakes, and watch it carefully during the final minutes because it can burn quickly.
Place the baking sheet on a cooling rack, add the craisins and stir to combine. Let the granola cool completely, then transfer to an airtight container.
It can be stored for up to one month or frozen for up to six months. You can serve the granola straight from the freezer - it doesn't get hard and thaws almost immediately!
Makes about 8 cups.
Serve plain or with yogurt!
My Notes
This granola is streets ahead of store-bought granola :D
I don't really care for craisins (or raisins) so I tend to leave those out of the recipe when I make it.
Story
My mom discovered this recipe a while ago and used to make it for special occasions - often to give as a gift. Now that she's running a bed and breakfast, there's always some available around my parents' house!
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