Makes 2 gallons


1.5 cups grapeseed oil

1.5 cups honey

1 teaspoon kosher salt

1 tablespoon vanilla extract

12 cups rolled oats

4 cups pumpkin seeds

2 cups sunflower seeds

2 cups sesame seeds

2 cups almonds

2 cups shredded coconut

2 cups buckwheat groats

2 cups cashews, chopped

2 cups pecan pieces

2 cups flax seeds

2 cups maple syrup


Preheat oven to 275°. In a small saucepan combine oil, honey, and salt. Warm over low heat until the mixture is thin and runny. Remove from heat and add vanilla. Combine dry ingredients in a large bowl and mix thoroughly. Make a well in the center of the mix, pour in the warm oil-honey mixture, and stir until evenly moistened. Spread the mix evenly onto two full sheet pans, and bake on the center racks of the oven. Stir the granola with a metal spatula about every 15 minutes. Rotating the pans helps ensure even browning of the granola. As the granola begins to color, add the maple syrup and stir well to combine. Return the granola to the oven. Overall baking time is between 45 minutes and an hour. When the mix is evenly golden brown, shut off the oven and open the door for 10 minutes to let it cool slightly. Then close the oven and let the granola cool inside overnight. This gently dries the granola to give it a good crunch. In the morning, using a metal spatula, break the granola into small pieces and transfer to a covered container. Properly covered, the granola will last about two weeks.


This recipe is flexible; if you are short on a particular nut or grain, make up the difference with the others. Using more or less of the oil-honey mixture and/or the maple syrup will determine how tightly bound the granola is.

—Image courtesy of Shutterstock