Gold Medal Granola

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INGREDIENTS

1 ½ cups Coach’s Oats®
1 ½ cups rolled oats
1 cup shredded dried coconut
1 cup chopped pecans
½ cup packed light brown sugar
¼ cup sunflower seeds
1 tsp. salt
¾ tsp. ground nutmeg
½ cup extra virgin olive oil
½ cup pure maple syrup
½ cup golden raisins

PREPARATION

Preheat oven to 300°F. Mix together all dry ingredients. Stir in olive oil and maple syrup until well mixed. Spread mixture evenly onto a lightly greased jelly roll pan (rimmed cookie sheet). Bake for 40 minutes, carefully stirring every 10 minutes for even cooking. Add raisins to mixture after 40 minutes. Mix carefully and bake until toasted, another 10 minutes. Makes about 7 cups of granola. *Granola can keep up to 2 weeks at room temperature.

*Adapted from recipe by Nekisia Davis of Early Bird Foods

 

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