Recipe Name Almond Maple Granola Submitted by griley5000 Recipe Description Really good, nutty maple flavor. Quantity 2 Quantity Unit 11x17 Prep Time (minutes) 10 Cook Time (minutes) 80 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 3 cups oats, rolled, organic 3 cups, slivered almonds 1 1/2 cups Seeds, pumpkin and squash seed kernels, dried 3/4 cup, hulled Seeds, sunflower seed kernels, dry roasted, withou 3/4 cup ground flax seed meal 3/4 teaspoon salt 18 tablespoons maple syrup 3/4 cup olive oil 1 cup (not packed) raisins, seedless Steps Sequence Step 1 Mix dry ingredients, except raisins 2 Stir in Maple syrup, mix well 3 Stir in olive oil, mix well 4 Spread evenly on 2 11x17 lipped cookie sheets (or larger). The layer should not be too thick for appropriate drying/baking. 5 Bake at 250 degrees 30 minutes 6 Stir and respread on sheets to prevent sticking 7 Bake 40 minutes more at 250, a little more makes it really crispy a little less makes it a little chewy. Adjust time down for toasted almonds and up for smaller pans with thicker layers. 8 Cool. Test for desired crunchiness (do not eat it all, though.) The granola continues to dry and get crispier as it cools. Do not cook longer until you arre sure you need to. (Voice of experience.) 9 Add Raisins. Raisins can be added in the last ten minutes of baking (malty flavor), but not more, or they will taste burned. 10 put in airtight container (jar, tupperware, ziplock). Should keep for many weeks. If keeping long term, do not add raisins till shortly before use (reduces crunchiness).