Granola

1/2 cup	brown sugar (107 g)
1/2 cup	honey (170 g)
1/4 cup	canola oil** (50 g) Use coconut oil
4 cups	old fashioned oats (400 g)
1/2 tsp	cinnamon
1/4 tsp	salt
1 cup	whole hazelnuts (~130g), chopped
0.5 cup	flaxseed meal (50g)
2 cups	coarse dry untoasted coconut flakes (80g)

Preheat oven to 250 degrees.
Combine brown sugar, honey and canola oil in a small sauce pan over medium heat.
Cook, stirring often until sugar is dissolved.
Pour brown sugar mixture over oats and add cinnamon and salt. Stir until oats are evenly coated.
Spread granola mixture over a cookie sheet (sprayed with pam) and press mixture down.
Place in oven and bake for 1 hour, stirring every 15-20 minutes.
Remove from oven and allow to cool completely before breaking apart and into pieces.
Store in a ziplock bag or other air tight container.

Recommended by Kerry Blauvelt from https://lmld.org/simple-granola/

Kerry: I don’t put as much sugar as they say and I add pumpkin seeds and chopped almonds.
2019-08-29: cut sugar and honey in half

Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

2 cups	rolled oats (not instant)
1 cup	peanuts or toasted almonds
1/4 cup	sesame seeds
1/2 cup	toasted sunflower seeds
1/2 cup	unsweetened coconut
1/4 cup	toasted wheat germ, flaxseed, or similar
1/2 cup	raisins
1/2 cup	dried fruit
scant 1/4 cup	cooking oil (not olive)
1/2 cup	honey

Mix the oat, nuts and grains in a large bowl.
Measure oil into the measuring cup and swirl it around before pouring into bowl.
Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.
Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine.
Stir gently several times as it cooks, so that it doesn’t clump together too much. Enjoy!

1 lb. (450g)	quick oats*
3 cups (750ml/about 300g)	coarsely chopped raw nuts and/or seeds (I usually use a mixture of almonds, hazelnuts and pumpkin seeds, but use whatever tickles your fancy)
1 teaspoon	ground cinnamon
1/2 teaspoon	ground cardamom
1/2 teaspoon	ground mace
1 cup, packed (200g)	dark brown sugar
1/2 cup (115g/1 stick)	unsalted butter
1/3 cup (80ml)	water
1/2 teaspoon	fine salt
2 teaspoons	vanilla extract
to taste	dried fruit

Preheat the oven to 300F/150C.
In a food processor, coffee grinder or blender, grind half the oats to a fine powder.
In a large bowl, combine the whole oats, ground oats, nuts, seeds and spices.
In a microwave-safe bowl (or in a saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly.
Stir the mixture together until smooth, then stir in the salt and vanilla.
Pour this mixture over the oats and nuts, stirring well to coat (I usually do this with my hands). It should be uniformly moist - stir in another tablespoon or two of water if it isn’t. Let stand for about ten minutes.
Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate.
Slide into the middle of the oven and bake for 25-30 minutes, or until the top is golden brown.
Remove from the oven and stir, gently breaking up the mixture into small-to-medium sized clumps.
Return to the oven and bake another 15 minutes or so before stirring again.
Repeat the bake-and-stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1 1/2 hours.
Cool completely, then stir in any dried fruit you want to use.
Store in a covered container at room temperature. Serve with milk or plain yogurt and fresh fruit as desired.