Granola

• 4 cups flaked or rolled oats
• 1 cup oat bran
• 1 cup coconut chips
• 1 cup chopped or slivered nuts (almonds, pecans, cashews)
• 1/2 to 1 teaspoon freshly grated nutmeg (to taste)
• 1 to 2 cups raisins or other chopped dried fruit (optional)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt (optional)
• 6 tablespoons canola oil, grape seed oil or rice bran oil
• 6 tablespoons mild honey, such as clover (add a tablespoon or 2 more if you want it sweeter)
• 1 tablespoon pure vanilla extract

1. Heat the oven to 300 degrees.
2. Line two baking sheets with parchment.
3. Toss together all of the dry ingredients in a very large bowl.
4. Combine the oil, honey, and vanilla in a saucepan and warm over low heat, stirring, just until the mixture is fluid.
5. Do not let it come to a simmer.
6. Remove from the heat and stir into the dry ingredients.
7. Mix until evenly coated.
8. Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (for even baking) and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through.
9. Remove from the heat and allow to cool before breaking up into clumps.
10. Store in well sealed jars, bags or containers.

oats, bran, coconut chips, nuts, nutmeg, raisins, ground cinnamon, salt, canola oil, honey, vanilla

Taken from cooking.nytimes.com/recipes/1014414 (may not work)