Pre-heat oven to 350 F.

Lightly coat baking sheets with canola oil.

Combine dry ingredients:

• 6C rolled oats
• 2C shredded coconut
• 2C sunflower seeds
• ½ C sesame seeds

Combine and heat wet ingredients:

• ½ C canola oil
• ½ C honey/maple syrup/other sweetener
• 1T almond extract
• 2t vanilla extract
• 1T molasses

Thoroughly mix the warmed wet ingredients into the dry ingredients.  Spread evenly onto baking sheets to not more than ½” thick.  Put baking sheets in the oven and bake at 350 degrees until golden brown.  To ensure even browning, stir mixture every 8 minutes.  Rotate the baking sheets when returning them to the oven.   As the mixture begins to brown, stir and rotate every 3 – 4 minutes to prevent granola from burning.  When browned, cool for 2 hours.  Add extra ingredients as desired.Extra ingredients:

• 1C toasted almonds, coarsely chopped
• 2/3 C raisins (golden and/or dark) or other mixed dried fruit

 

Adapted by the Zen Center kitchen from Roshi Sunyana Graef’s Nut Crunch Granola recipe.