Serves 10-12

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10 minPrep Time

50 minCook Time

1 hrTotal Time

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  • 12 Cup Rolled oats
  • 1 Cup Raw sunflower seeds
  • 1 Cup Shredded coconut Medium-fine
  • 1 1/2 Cup Raw slivered almonds
  • 1 1/2 Cup Raw cashew pieces
  • 1/2 - 1 Teaspoon Salt
  • 1 1/2 Cup Maple syrup Grade B
  • 2 Tablespoon Barley malt
  • 1/2 Cup Almond oil
  • 2 Teaspoon Pure vanilla


  1. Preheat oven to 350 degrees.
  2. Spread 2 Cups oats in a pan and toast for 25 min stirring every 2 minutes.
  3. Mix wet ingredients in large mixing bowl until well blended (it can be useful to warm the malt before adding it to the bowl. Also, you can reserve 1/2 C maple syrup and add it part way through the cooking process to get clumpier granola)
  4. Add the nuts and sunflower seeds to wet ingredients, blending until well coated
  5. Add the remaining 10 Cups oats and stir to blend (one could use a large mixer on low and accomplish this well - Jared does it by hand to the oats don't get crushed)
  6. Add the coconut and the toasted oats and return to the baking pan for 20-30 minutes, stirring every 2-5 minutes
  7. Allow to cool completely before storing in airtight containers
  8. For crunchier product turn oven to high (with the pan about 6 inches from heat source) broil for 5-10 min (after 20 minutes bake time) and stir every 30-45 seconds until uniformly golden