Jared used to surprise me with his terrific version of granola at my house in Richmond, Vermont. With the addition of fruit and almond milk, it is a great healthy meal.

Ingredients

• 12 Cups rolled oats
• 1 Cups raw sunflower seeds
• 1 Cups shredded coconut-medium fine
• 1 1/2 Cups raw slivered almonds
• 1 1/2 Cups raw cashew pieces
• 1/2 - 1 tsp salt
• Wet Ingredients
• 1 1/2 C maple syrup-Grade B*
• 2 TBS barley malt
• 1/2 Cup almond oil
• 2 tsp pure vanilla

Method

• Preheat oven to 350 degrees.

• Spread 2 Cups oats in a pan and toast for 25 min stirring every 2 minutes.
• Mix wet ingredients in large mixing bowl until well blended (it can be useful to warm the malt before adding it to the bowl. Also, you can reserve 1/2 C maple syrup and add it part way through the cooking process to get clumpier granola)
• Add the nuts and sunflower seeds to wet ingredients, blending until well coated
• Add the remaining 10 Cups oats and stir to blend (one could use a large mixer on low and accomplish this well - Jared does it by hand to the oats don't get crushed)
• Add the coconut and the toasted oats and return to the baking pan for 20-30 minutes, stirring every 2-5 minutes
• Allow to cool completely before storing in airtight containers
• For crunchier product turn oven to high (with the pan about 6 inches from heat source) broil for 5-10 min (after 20 minutes bake time) and stir every 30-45 seconds until uniformly golden