Nuts-About Granola

 Only a few ingredients.  Oats and nuts are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

12  c.  Quick or Rolled oats  (one #10 can of Rolled or Quick oats)

12 c.  Nuts and Seeds of your choice, whole or chopped, fill the #10 can (pecans, walnuts, sliced almonds, pumpkin seeds, coconut flakes, ground flax )

2 c.  coconut oil

4  c.  honey, more to taste

4  c.  almond butter or nut butter of choice

2-3  tsp salt

2 tsp mapleine extract

Grease 1 stainless steel industrial 4 inch-deep pan. 

In a very large bowl combine the dry ingredients: oats, nuts, seeds, and coconut.  Set aside.

In a heavy bottom pan, combine all other ingredients. Heat on Med Low. Stir regularly until combined.

Pour the wet into the dry ingredients. Stir.

Spread half of the granola evenly onto the greased sheet pan. 

Bake at 300° for 25 min.  

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey