8 cups of rolled oats 1 cup of pecan pieces 1 cup of almond slices 1 cup of pepitas 1 tsp of ground cinnamon 1 1/2 tsp of table salt 1 cup of olive oil 1 cup of maple syrup 2 tsp of vanilla extract
EQUIPMENT REQUIRED
2 large baking pans 2 sheets of parchment paper (large enough to more than cover each pan) 1 large mixing bowl 1 silicone spatula 2 metal spatulas 1 2 cup measuring cup 1 1 cup measuring cup measuring spoon - 1 tsp, 1/2 tsp
INSTRUCTIONS
Add the 8 cups of rolled oats to the large mixing bowl, followed by the pecans, almond slices and pepitas. Add the cinnamon and the salt. Stir with the silicone spatula to combine.
Pour the 1 cup of olive oil into the 2 cup measuring cup. Add the maple syrup to bring the liquid up to 2 cup line. Add the vanilla extract.
Pour the liquid into the large bowl with the dry ingredients. Mix thoroughly to evenly coat all the dry ingredients.
Preheat the oven to 350 degrees
Put the parchment paper over the baking pans and fold the excess up so that the paper conforms to the bottom and edges of the pan. Do this with both pans.
Pour the granola mixture equally into both pans and spread out so that it reaches all sides of the pan and is in an even layer
Put one pan on the upper rack on the left side. Put the second pan on the lower rack on the right side. (See the detailed notes for more information on this.)
Bake until lightly golden - about 25 minutes. About half way through take each pan out and turn over the granola using two spatulas. (See detailed notes.)
Put pans on cooling racks until fully cooled. (I leave them overnight.)
Put the granola in airtight containers. It should last two to three weeks. It can be frozen for about 3 months.