Granola

Ingredients:
16-18 oz. of rolled oats
1 1/2 cups shredded unsweetened coconut
1 1/2 cups cashews (whole or chopped)
1 1/2 cups almonds (whole or sliced)
1 cup walnut pieces or halves
2 tsp ground cinnamon
1 tsp salt
1 cup maple syrup
3/4 olive oil or peanut oil
1/2 cup raisins (optional)
1/2 cup dried cranberries

Directions:
1. Heat oven to 350. Put oats, coconut, cashews, almonds, walnuts, cinnamon, and salt in large bowl and stir to combine. Drizzle with maple syrup and oil and stir until they're evenly incorporated. Transfer the mixture to a 13x18 inch rimmed baking sheet and spread into a relatively even layer.

2. Bake, stirring every 15 minutes or so, until the granola has begun to turn crisp and brown, about 45 minutes. (It will continue to crisp up as it cools.) Let cool for at least 15 minutes, then stir in the raisins and cranberries, if you're using them. (Store unused granola in an airtight container at room temperature for up to a month.)

Makes about 12 cups.

Notes:
- I got this recipe from: http://www.slate.com/blogs/browbeat/2012/01/25/homemade_granola_that_s_easy_to_do_right.html
- I added sweetened coconut (b/c it's what I had), and a little more than called fore (b/c I love coconut).
- I added about 3 tsp. of cinnamon (I like cinnamon).
- I used honey instead of maple syrup (b/c it's what I had and maple syrup can be expensive, and if you read the article, it says you can use honey). I bet it would be delicious with maple syrup though!
- I didn't have a whole cup of walnuts, so I threw in some pecan pieces and extra cashews and almonds to make compensate.
- I added about 3/4 cupe of raisins and 3/4 of cranberries.
- I slightly overcooked mine, so watch it carefully, and maybe cook even a little less than 45 minutes.