Crunchy Granola

Ingredients

• 3-1/2 cups Old Fashioned Oats 350 grams
• 1/2 cup Flaked, Unsweeted Coconut 42 grams
• 1/2 cup Wheat Bran 25 grams
• 1/2 cup Slivered Almonds 71 grams
• 1/2 cup Dried Walnuts or Pecans 53 grams
• 1/2 cup Sunflower Seeds 71 grams
• 1/4 teaspoon Salt
• 1/2 cup Pure Maple Syrup 120 mL
• 2 teaspoons Vanilla Extract
• 1/4 cup Vegetable Oil 60 grams
• 1/4 cup Powdered Milk (optional) 18 grams
• 1/2 cup Dried Cranberries 57 grams
• 1/2 cup Dried Blueberries 71 grams
• 1/2 cup Dried Apricots 61 grams
• 1/2 cup Dried Dates 75 grams
• 1/2 cup Dried Cherries 71 grams
• 1/2 cup Dried Pinneapple 71 grams

Instructions

1. • In a very large bowl, combine the oats, coconut, wheat germ, nuts and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla.
2. • Pour over the dry mixture in the bowl, stirring and tossing till everything is well combined; a large spoon works well here, although it’s probably easiest to just use your hands.
3. • Spread granola on a couple of large lightly greased baking sheet; a half sheet pan is idea. Cleanup will be much easier if you line the pan with parchment paper.
4. • Bake in a preheated 250° F. oven for about 90 minutes, stirring the mixture with a heatproof spatula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven each time you stir.
5. • When the granola is light-to-medium golden brown, remove it from the oven and cool completely on the pans.
6. • Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.