Maple Nut Granola

Method

1. Heat the oven to 325°F. Stir the 4 cups320 g rolled oats, 1 cup137 g cashews, chopped, ½ cup55 g pecans, chopped, ½ cup65 g pepitas, 3 tbsp21 g ground flaxseed, 1 tsp2.4 g cinnamon, and a pinch of salt, to taste, together.
   • Rolled Oats4 cups320 g(320 g)(4 cups)
   • Cashews, chopped1 cup137 g(137 g)(1 cup)
   • Pecans, chopped½ cup55 g(55 g)(½ cup)
   • Pepitas½ cup65 g(65 g)(½ cup)
   • Ground Flaxseed3 tbsp21 g(21 g)(3 tbsp)
   • Cinnamon1 tsp2.4 g(2.4 g)(1 tsp)
   • Sea Saltto taste
2. Whisk the ½ cup158 g maple syrup, ⅓ cup72 g oil, and 1 tsp4.2 g vanilla, pour over the oats, and toss until every piece is coated. Press firmly into an even, packed layer on a sheet pan.
   • Maple Syrup½ cup158 g(158 g)(½ cup)
   • Canola Oil⅓ cup72 g(72 g)(⅓ cup)
   • Vanilla Extract1 tsp4.2 g(4.2 g)(1 tsp)
3. Bake 25 minutes until golden, rotating the pan once for even color — but never stir, which breaks the clusters before they set. Let it cool completely and undisturbed on the pan, about 45 minutes; it firms up as it cools. Then break into clusters and fold in the ½ cup73 g raisins.
   • Raisins½ cup73 g(73 g)(½ cup)

Kids: they can help press the mixture flat and, once cool, snap it into chunks — the crunchier the better.