Granola Crunch

One of my goals in doing this blog is to have a resource for my kids when they leave the nest and want a recipe from their childhood.  So, if I think of the recipes my kids will want to pull from this blog when they move out of the house...this isn't necessarily one of them.

Not because they don't love the granola...more because I doubt the thought of making a big batch of granola will enter their minds!  But, it's becoming a favourite in our family and a permanent fixture in a glass jar on our counter so here it is...great with vanilla yogurt and berries for breakfast, throwing into a small container for a snack during the day or just taking a scoop from the jar and pouring directly into your mouth (as I have seen my son do when he thought I wasn't looking...)!!

Granola Crunch
(adapted from Trish Magwood)

4 cups quick-cooking rolled oats
2 cups sweetened shredded coconut
2 cups chopped almonds
1 tsp cinnamon
1/2 cup vegetable oil
1/2 cup maple syrup
1/4 cup honey
1 cup dried cranberries
1 cup dried cherries
1/2 cup sunflower seeds
1/2 cup chopped cashews
1/4 cup flax seeds

Pre-heat oven to 325F.  Line a large baking sheet with parchment paper.
In a large bowl combine oats, coconut, almonds and cinnamon.  In another bowl, combine oil, maple syrup and honey.  Gently fold wet mixture into dry mixture until coated, allowing clumps to form.  Spread evenly over baking sheet and bake for 30 minutes, stirring occasionally or until golden.  Remove from oven.  Stir and cool.  Stir in dried fruit, nuts and seeds.  When completely cool, store in airtight container for up to two weeks.  Include a spoon for direct pouring into mouth!