9 oz or 3 cups Old Fashioned Rolled Oats (not quick oats)
4 oz or 1 cup Raw sliced almonds (from Trader Joe's) can substitute slivered almonds if raw sliced are not available.
1 cup Cashews – make sure not too salted!
3/4 cup Shredded unsweeted coconut (you can also use sweetened)
3 oz or 1/4 cup plus 2 tbsp Dark brown sugar (must be dark brown not light brown)
4 1/2 oz or 1/4 cup plus 2 tbsp Pure maple syrup or a combination of algave syrup (recommended 50/50 split)
1 3/4 oz or 1/4 cup Vegetable oil
3/4 tsp Salt (If nuts have salt, omit or reduce salt)
1 cup Raisins or dried cranberries
Preheat oven to 250 degrees
In a large bowl combine and evenly distrubute the oats, nuts, coconut and brown sugar.
In another bowl, combine maple syrup, oil, and salt.
Combine both mixtures and spread onto a cookie sheet lined with parchment paper.
Cook for 45 minutes, remove from oven, cool for 15 minutes, flip by placing a sheet of parchment paper on top of cooled granola followed by a cookie sheet and turning over. Remove the parchment paper now on top and return to the oven for another 40 to 45 minutes.
Remove from the oven and transfer into a large bowl. Add raisins or dried cranberries and break up to the desired constitency (with clumps or fine).