Granola

10 cups old fashioned rolled oats
3/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups raw chopped or sliced almonds (optional)
1 cup unsweetened shredded coconut
1/2 t salt (I use sea salt only)
1 1/2 T ground cinnamon
3/4 cup canola oil (I use coconut, I don't use canola products)
1 cup maple syrup
1 1/2 T vanilla extract
1 1/2 t almond extract (I skip this one and used a little honey instead)
Chia Seeds

Preheat oven to 250*.  Position both racks in the upper two-thirds of the oven.

Combine oats, seeds, nuts, coconut, salt, and cinnamon in a large (LARGE) bowl.  Stir until uniformly mixed,
In a 4 cup measuring cup, whisk oil, maple syrup, extracts, and honey if using (I used about a tablespoon). Pour into dry ingredients and mix until everything is coated.

Line two large jelly-roll pans with parchment paper and spread mixture in an even layer on each pan.  Put in over and set timer for 30 minutes.  Shuffle granola and rotate pans in the oven.  Set timer for another 30 minutes.  Then shuffle and rotate pans again.  Set timer for another 30 minutes.

At the end of 90 minutes of baking, turn off the oven and leave the granola there for up to six hours.  It will harden and crisp as it cools  If you like raisins in your granola, add them just before eating, don't store the granola mixed with fruit.

Store in airtight containers at room temp for up to three weeks, or freeze for up to 6 months.  Defrost at room temp.

**Recipe from Alana Chernila's book, THE HOMEMADE PANTRY.