Molasses Maple Granola - Big Batch! (Can Be Reduced!)

Got a craving for blackstrap molasses...high in calcium, iron & potassium. Got to thinking about the molasses horsefeed we used to dig through to find lumps of oat & cracked corn covered molasses to knaw on ...MMMmmmmm...Therefore made this big batch up for self-serve breakfasts while travelling on contract (& to know DH will not be looking for the super saturated sugary cereals in my absence - LOL). After thoroughly cooled, I bag in gallon freezer bags & freeze until wanted - I fill bags about 1/2 full & express as much air as possible before freezing. Blackstrap is a robust taste & I am sure a lighter grade would work well but not be as nutritious. I would also increase salt to 1 teaspoon if using a lighter grade molasses. The nuts are purchased raw, not preroasted if possible. I like to use sultanas, raisins, currants, chopped dates & figs, dried blueberries or cherries, depending on what I have onhand.

• Ready In: 2 hrs 10 mins
• Serves: 90

Ingredients

• 13  cups  thick old fashioned oats, not quick oats
• 3  cups walnuts, chopped
• 3  cups pecans, chopped
• 3  cups  pumpkin seeds
• 3  cups unsweetened dried shredded coconut
• 1  cup flax seed
• 2  cups  unsulfured blackstrap molasses
• 1 1⁄2 cups maple syrup
• 1⁄3 cup brown sugar
• 1⁄2 cup vanilla
• 1⁄2 cup  peanut oil
• 1⁄4 cup water
• 2  tablespoons cinnamon
• 1  teaspoon nutmeg
• 1⁄2 teaspoon sea salt
• 3  cups  dried fruit, your choice

Directions

1. In a LARGE bowl, mix oats, flax, nuts & coconut.
2. In a second bowl, mix all wet ingredients, including cinnamon, nutmeg, brown sugar & salt. Mix until blended with spatula or wooden spoon.
3. Pour wet onto dry and stir thoroughly. Stir, stir & stir.
4. Preheat oven to 300 degrees F.
5. Line cookie sheets (the sided kind) with aluminum foil & layer granola onto prepared sheets about 1/2 inch thick. Multiple sheets allow cooking to go faster.
6. Toast 30 minutes, stirring once.
7. Remove from oven & cool (I use another cookie sheet & put 1/2 of toasted mix on it to speed cooling.
8. Repeat until granola all toasted.
9. When cooled, return to original BIG mixing bowl & add dried fruit of choice & mix thoroughly. Alternatively, leave fruit out & add at serving time (harder for me to remember).
10. Bag in amounts that are workable for you & freeze until used. May recrisp 5 minutes in 300 degree oven if it softens with storage.