Granola

Crunchy Granola
7 c oats (can use gluten free)
1 c flaked unsweetened coconut
1 c sliced almonds
1 cup diced pecans or walnuts
1 cup sunflower seeds
½ c vegetable oil
½ tsp salt
1 cup pure maple syrup
1 Tbs vanilla
5 cups mixed dried fruit (raisins, cranberries, cherries, pineapple, apricots and/or dates)

Preheat oven to 250 F. Lightly coat two rimmed baking sheets with butter. In very large bowl, combine oats, coconut, almonds, pecans and sunflower seeds. Mix well.
In a separate bowl, whisk together oil, salt, maple syrup and vanilla. Pour over dry mixture, stirring and tossing until well combined.
Spread granola on prepared baking sheets. Bake for 90 minutes, stirring every 15 minutes, bring granola at edge toward the middle. Reverse baking sheets (top to bottom) each time you stir.
When granola is light to medium golden brown, remove from oven and cool.
Transfer granola to large bowl and mix in dried fruit. Makes 18 cups