I love to have this on my fresh Oatmeal on winter mornings! Or as a great trail mix.
1 LB 5 Cups rolled oats (Large flake slow cook)
1 Cup unsalted raw pumpkin seeds (Optional)
1 Cup raw unsalted sunflower seeds
1 cup raw sesame seeds
2 cups natural almonds
After baking 2-1/2 cups blend of raisins and craisins
Wet contents and spices
¾ Cup applesauce
½ Cup maple syrup
4 tablespoons of runny honey
1 cup loosely packed brown sugar
1 teaspoon salt
2 tablespoons sunflower oil
3 teaspoons cinnamon
1 teaspoon ground ginger
Preheat the oven to 325 degrees or 300 degrees pure convection.
Combine wet ingredients and spices in a saucepan and cook together at a low temperature to make the coating for all the other ingredients.
In a large bowl combine all the dry ingredients with the exception of the raisins and craisins.
Pour coating mix over the dry contents and mix together to uniformly cover all the contents.
Line two jelly roll or baking sheets with parchment paper and spread the mixed ingredients evenly between the 2 pans.
Bake for 45-60 minutes and stir 20-30 minutes into the baking cycle. The look should be evenly gold and not too brown or toasted.
Remove the sheets from the oven and add the raisins or craisins to the baked granola and let stand until cool. Store in an air tight container.