This recipe is from “The Ski House Cookbook” by Tina Anderson and Sarah Pinneo
Makes about 5 Cups
3 1/2 cups old-fashioned rolled oats
3/4 cup chopped pecans
1/3 cup unsweetened shredded coconut
1/3 cup sunflower seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter
1/2 cup maple syrup, preferably Grade B (I used Grade A and it was still good… how could it not be?)
1 tablespoon light brown sugar
2/3 cup raisins (optional, but I say the more stuff in my granola the better)
1. Preheat the oven to 325°F.
2. In a large bowl, stir together the oats, pecans, coconut, sunflower seeds, cinnamon, and salt. In a small saucepan over low heat, melt the butter with the maple syrup and sugar, stirring until the sugar is dissolved. Pour the butter mixture over the oat mixture and stir until thoroughly combined.
3. Spread the granola mixture evenly on a large rimmed baking sheet. Bake until golden, about 20 minutes, stirring frequently to prevent overbrowning, particularly near the edges of the baking sheet. Remove from the oven even if the granola doesn’t appear crunchy. It will harden as it cools.
4. Cool the granola in the pan for 20 minutes. Stir in the raisins, if desired (or maybe dried cranberries anyone?) Store in an airtight container for up to 1 week (trust me, it won’t last that long anyways).
Perfect with fresh fruit and milk or soy milk.