Tassajara Granola

This is an absolute favorite in our family, and I have been making it for over 20 years. It makes a great gift at Christmas, and stores well in the fridge. I often use 6-7 cups of oats instead of the 4 ½, as this makes it a bit healthier, and lasts a bit longer. This recipe can easily be doubled or trippled - if you have big enough pots :)

4 ½ cups rolled oats (slow cook)
3 cups coarsely chopped almonds
3 cups sunflower seeds
1 cup safflower oil
½ cup malt syrup (or ¼ cup honey)
½ cup maple syrup or honey
1 Tbsp. vanilla extract
½ tsp. almond extract
1 ½ Tbsp. cinnamon, freshly ground in spice mill or coffee grinder
Pinch ground cloves
1 ½ tsp. salt
1 cup (or more!) of any dried fruits – raisins, figs, prunes, dates, apricots, currants

Put oats, almonds, and seeds in large bowl.
Combine remaining ingredients (except fruit) in a saucepan. Heat until it becomes watery.
Pour the oil mixture over the dry ingredients and toss until all moistened
Spread mixture out on large baking pan(s) / cookie sheet(s)
Bake in middle rack of oven at 350’F for about 20 minutes until granola is golden – stir every 5-10 minutes to toast evenly

Transfer to a large bowl or cool on baking sheets and toss occasionally until dry and cool
Add dried fruit and toss to mix
Store in air tight container

From Tassajara Retreat Center, California