Combine dry ingredients. Heat remaining ingredients to dissolve sugar. Combine with dry mixture. Spread evenly on a sheet pan. Bake at 275°, stirring often until golden. Cool, add dried fruit as desired, and store in an airtight container.
This granola is served frequently in our Wiscasset dining hall and is one of our most requested recipes. This particular version is nut-free, but you can substitute any combination of nuts, seeds and grains, as well as, varying the amount and type of sweetener. Quinoa flakes instead of oats would make this gluten-free. Chewonki Granola 4 c Rolled Oats ½ c Flax Seed 1 c Unsweetened Coconut 1 c Sunflower Kernels 1 c Pumpkin Seeds 1 tbsp. Cinnamon 2 tbsp. Vegetable Oil ¾ c Honey or Brown Sugar ⅓ c Water