Crunchy Granola

This granola is a recipe of mine that I developed after much trial and error. I change it almost every time I make it. Feel free to change the nuts to ones you like, or add dried cherries or cranberries instead of raisins. Granola is one of those things that you really can't mess up and it makes SO much, that you can have it for weeks. It is great on top of yogurt with fresh fruit.

Crunchy Granola
6 cups old fashioned or quick oats
1 cup wheat germ
2 cups sliced almonds
7 oz. (1 bag) shredded coconut
2 cups chopped pecans
1/2 cup light brown sugar
1 1/2 cups maple syrup - grade a medium amber
1 cup canola oil
1/4 tsp. salt
1 1/2 cups raisins


Preheat oven to 325 and cover two half-sheet pans with parchment paper. Set aside. 
In a VERY large bowl combine all your dry ingredients, except for your raisins, and mix together with your hands.

In a 4 cup liquid measure, combine your syrup and canola oil. Whisk until combined. Pour over your dry ingredients and mix it all together until your oats mixture is covered with the syrup mixture.

Spread over two separate half sheet pans.

 Bake at 325 for about an hour or until it is golden brown throughout, stirring it around every 15-20 minutes so it doesn't burn.

Allow the oats to cool. Once cool to the touch, transfer to a container and add raisins. Mix all together.