granola no. 3

granola no. 3
adapted from orangette's granola no. 5
bakes a lot of granola, maybe 12 cups

750 g. (about 7 1/2 c.) rolled oats*
65 g. (about 1 1/4 c.) coconut flakes or chips
300 g. (about 2 – 3 c.) nuts,** chopped
2 tsp. Diamond kosher salt (or 1 tsp. regular salt)
240 ml (1 c.) maple syrup
160 ml (2/3 c.) olive oil

Preheat the oven to 300 degrees Fahrenheit. Line one large or two regular baking sheets with parchment paper.

Get out your biggest bowl and mix the oats, coconut, nuts and salt together well. Add the maple syrup and olive oil, and stir until everything is coated. Spread it evenly onto the baking sheet(s).

Bake for 20 minutes. Take it out and stir carefully. Bake for another 15 minutes. Stir and decide if it's done enough for you. You'll probably want to bake it for another 5 or 10 minutes. Look for the coconut and nuts to toast, and the oats to be lightly golden brown. (Remember, it will bake and set a bit more as it cools.)

Let cool completely on a rack. Store it in an airtight container on the counter. Molly says that if you want to keep it longer than a couple weeks, you could freeze some of it – but we've never needed to.

* If you're making this for a Celiac, make sure you use oats that are labelled "wheat-free" or "gluten-free."
** I like a combination of hazelnuts and walnuts and often throw some almonds in. You could also use some seeds here. I find seeds are often too adventurous in the morning.