Easy Granola

My daughter shared this recipe from her summer camp with me. Granola is a simple thing to make in bulk and great to have around. It will last for months when stored properly (in a tightly fitted container and in a cool, dry place). Why buy it when you can easily make it? Granola in a clear bag finished off with a personalized kitchen label makes a great holiday or hostess gift. Or, send it off to college with your kids in mason jars to have on hand as an easy snack or breakfast.

This recipe will fill about 6 Ball 32 ounce Jars

Ingredients:

• 42 ounce canister of Quick Oats
• 1 cup vegetable oil
• 2 TBSP cinnamon
• 1.5 cups craisins
• 1.5 cups shredded unsweetened coconut. I love Bob’s Red Mill Coconut (as an aside, if you’re a podcast person like me listen to the one about his business on How I Built This. It is so fascinating!)
• 1.5 cups sunflower seeds (roasted but not salted)
• 3/4 cup chocolate chips. I always use Ghirardelli Semi-Sweet Chocolate Chips
• 1/2 cup real maple syrup
• Parchment paper

Directions:

Preheat oven to 325. Heat the vegetable oil in a large pot on medium. Get it hot just so it bubbles a bit. Place oats into the pot and mix thoroughly. In a bowl, mix honey and syrup. Let stand for 5 minutes or so. To oat mixture, add cinnamon, craisins, coconut, chocolate chips, and sunflower seeds. Stir well. Add honey and syrup mixture to oats. Mix thoroughly with a spatula. Lay granola out on parchment paper lined baking trays. Bake for 10 minutes and stir. Return to oven and bake for 10 more minutes. Stir again. You want the granola to be golden brown. It will likely take another 5-7 minutes, so 25-27 minutes in total depending on how hot your oven gets. The original recipe called for 15 minutes at 350 but I found it to burn to easily. You may have to play around with the timing a bit. The important thing is to be sure to turn it frequently and keep an eye on it.

Let it cool on the baking tray and then break apart.

Enjoy!