Maple-Pecan Granola

In 'The Ski-House Cookbook'

• Ready In: 50 mins
• Yields: 5 cups

Ingredients

• 3 1⁄2 cups old fashioned oats
• 3⁄4 cup  chopped pecans
• 1⁄3 cup unsweetened dried shredded coconut
• 1⁄3 cup sunflower seeds
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 3  tablespoons unsalted butter
• 1⁄2 cup maple syrup, preferably Grade B
• 1  tablespoon light brown sugar
• 2⁄3 cup raisins

Directions

1. Preheat oven to 375°.
2. In a big bowl, mix together the oats, pecans, coconut, sunflower seeds, cinnamon, and salt.
3. In a small pan over low heat, melt the butter with the maple syrup and sugar, stirring until the sugar is dissolved.
4. Pour the butter mixture over the oat mixture ; stir until combined.
5. Spread the granola mixture evenly in a large rimmed baking sheet.
6. Bake about 20 minutes, until golden, stirring often, to prevent overbrowning, particularly near the edges of the baking sheet.
7. Remove from oven even if the granola doesn't appear crunchy; it will harden as it cools.
8. Cool the granola in the pan for 20 minutes; stir in the raisins.
9. Store in an airtight container for up to 1 week.