Makes 7-8 cups. Published July 1, 1994.
|1||cup walnuts , broken into 1/4-1/2-inch pieces|
|3||cups rolled oats|
|1/2||cup unsweetened shredded coconut|
|1/2||cup blanched almonds , halved|
|1/4||cup sesame seeds|
|1/4||cup sunflower seeds|
|1/4||cup maple syrup|
|1/3||cup canola oil|
- 1. Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.
- 2. Heat maple syrup and honey together with oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.
- 3. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evely in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.