This is a very sweet granola. If you want a little less sugar, just add about 1/2 cup less syrup. If you only have one rimmed baking sheet, halve this recipe and you'll be fine. Also, given the amount of time this takes, I suggest making it in the morning, or leaving it to cool in the oven overnight.
You will need:
- 10 cups rolled oats
- 2 cups chopped pecans
- 1/2 tsp salt
- 21/2 rounded tbsp ground cinnamon
- 3/4 cup oil (I used olive oil, but canola and vegetable oil work well, too)
- 11/2 cups maple syrup
- 1/4 cup agave syrup (can be substituted with honey or more maple syrup)
- 11/2 tsp vanilla extract
Preheat oven to 250 F. Put oven racks in top 2/3 of oven. Chop nuts.
Combine the oats, pecans, salt and cinnamon in a really big bowl. Mix thoroughly. In a separate, 4-cup bowl whisk together oil, syrup and vanilla extract until uniform. Pour syrup mixture into the oats mixture, and stir until everything's coated. Don't leave any dry or wet pockets.
Line two (or one, if you're doing half a batch) 18x13" rimmed baking sheets with wax or parchment paper. Spread the granola evenly on the pans. Put the pans in the oven and bake for 30 minutes. Take pans out, shuffle/stir granola, turn pan, and put back in oven for another 30 minutes. Take out the granola again, stir it, and put it back in the oven, but turn the oven off. Let granola cool for at least 6 hours or overnight in your oven (but leave the oven off).
After your granola is done cooling, package some up and share it with your neighbors. Put the rest in an airtight container and store there. Raisins or chocolate chips can be added, if you like. Have it in your yogurt, or with milk. This makes a great breakfast cereal. Enjoy. :)