Original recipe by Mary Pearson, perfected by her daughter Shannon, and dedicated to the swimmer in the family, granddaughter Stella, who enjoys it before those early morning training sessions.
Ingredients
4 cups Quick Cooking Oats
- 1 cup Shredded Coconut
- ¾ cup Chopped Almonds, Pecans and/or Cashews
- ½ cup Roasted or Plain Sunflower Seeds
- ⅓ cup Packed Brown Sugar
- ¼ cup Long’s Dark Maple Syrup
- ¼ cup Vegetable Oil
- 2 Tbsp Honey
- 2 Tbsp Cinnamon
Instructions
- Preheat the oven 350°F.
- In a large bowl mix all DRY ingredients together with a wooden spoon.
- In a small bowl mix Long’s Dark Maple Syrup together with vegetable oil and honey, then add to dry ingredients.
- Mix together well.
- Spread granola evenly on a large baking sheet (you may need to bake 2 batches).
- Bake @ 350°F for 25-30mins. Mix granola up halfway through for even baking.
- Remove from oven when granola is golden brown.