Ingredients:
- 6 cups rolled oats
- 3½ cups rye flakes
- 2 cups shredded coconut
- 2 cups sunflower seeds
- 1 cup sesame seeds
- 2 cups chopped almonds
- ¾ cup barley malt
- ⅔ cup canola oil
- 1¼ cups pure maple syrup
- 1 tbs. Bickford’s Pure Vanilla
- 1 tbs. Bickford’s Almond Flavor
- 2 tbs. Bickford’s Maple Flavor
- ½ tsp salt
- 1 cup raisins
Directions:
Preheat oven to 375°F. In a large bowl, combine oats, rye flakes, coconut, sunflower seeds, sesame seeds and almonds. In a separate bowl, stir together the barley malt, oil, maple syrup, all extracts and salt. Add the wet mixture to the dry mixture and mix together well. (For granola that sticks together more, use a food processor to combine wet and dry mixtures.) Spread the combined mixture onto a large baking sheet and bake for 50 minutes, or until the mixture is lightly browned. Let cool for 30 minutes. (Granola will harden and darken as it cools.) Mix in the raisins and serve immediately or store in an airtight, container for future breakfasts.