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.