Maple Pecan Vanilla Granola

3 Cups Old-Fashioned Rolled Oats
2 Cups Pecans, roughly chopped
3/4 Cup Shredded Coconut
1/4 Cup Sunflower Seeds, hulled
3 Tbsp Light Brown Sugar, packed
2 pinches of Sea Salt
1/2 tsp Saigon Cinnamon
1/4 Cup Roasted Walnut Oil or Roasted Almond Oil
1/4 Cup + 2 Tbsp RUNAMOK Maple Syrup
1/2 tsp Vanilla Bean Paste

Line sheet pan with parchment paper and preheat oven to 260°F.  In a mixing bowl, combine the rolled oats, pecans, coconut, sunflower seeds, brown sugar, salt, and cinnamon. Set aside.

Using a liquid measuring cup, combine the walnut (or almond) oil, maple syrup and vanilla bean paste. Whisk lightly. You will see separation of the ingredients.

Pour wet ingredients into the bowl of dry ingredients. Using a wooden spoon (or your hands), mix ingredients together throughly, ensuring every bit of the dry ingredients gets coated in the wet ingredients.

Transfer the granola into the parchment-lined pan, pressing it into one even layer.

Place the pan in preheated oven and bake for 1 hour. Rotate the pan 180°, turn the oven temperature up to 275°F, and bake granola for an additional 15 minutes. Do not stir while it is baking, or finished batch of granola will have fewer clusters.

Remove baking sheet from oven, and allow the granola to cool completely before transferring to a storage container. Doing this will ensure the granola will break into larger, crunchy clusters.

Store in a covered container, at room temperature, for up to three weeks. Granola can also be frozen for up to one month.

Recipe Notes
Adapted from Alton Brown’s Granola Recipe on the Food Network.