Aunt Barbara’s Granola
4 cups old-fashioned rolled oats
1 1/2 cup raw nuts and/or seeds (I use 1 cup pecans or almonds and 1/2 cup sunflower seeds or pepitas)
1/2 teaspoon fine-grain kosher or sea salt
1/2 teaspoon ground cinnamon
1/2 cup olive oil or safflower oil
1/2 cup real maple syrup or honey (1/4 cup of each is delicious!)
1 teaspoon vanilla extract
Putting it all together
Preheat oven to 350 degrees and line a large, rimmed baking sheet with parchment
In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is coated. Pour the granola onto the parchment paper in the baking pan and spread it in an even layer.
Bake until lightly golden, about 20 to 24 minutes, stirring once after 10 to 12 minutes.
Remove from the oven and place the baking sheet on a wire rack, letting the granola cool completely undisturbed (at least 45 minutes). It will crisp up as it cools.
Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or freeze in a sealed freezer bag for up to 3 months.