Anne's Greyfield Inn Granola

Anne cooked this recipe for the this year’s Poor Seminarian’s Cook-off. It is the best granola she’s have ever had, discovered at the Greyfield Inn on Cumberland Island.  Recipe makes about 4 GALLONS, so makes great Christmas gifts when bagged up 2-3 cups at a time. The mix is easily varied with whatever you have around, and its no big deal if you leave something out.  Just be sure to adjust the wet ingredients if you add to or reduce the amount of dry ingredients.

Ingredients: 

-4 c almond slivers
-4 cups pecan pieces
-1.5 c pumpkin seeds
-1.5 c cashews and/or walnuts
-8 c rolled oats
-2 c wheat bran or flakes
-1 c raw wheat germ
-.5 c sesame seeds
-1 c golden raisins
-1 c dried cranbetries
-1 c dried currants
-1 C dried blueberries
-2 c dried tart cherries

-3/4 c maple syrup
-3/4 c molasses
-1.5 c honey
-1 c whole milk or almond milk
-1/4 c vanilla
-1 cup light brown sugar
-1 c canola oil

Instructions: 

-Mix all of the dry ingredients together. (I use a turkey roasting pan.)
-Mix all of the wet ingredients, plus the brown sugar in a sauce pan and heat until brown sugar is melted and all ingredients are well mixed, stirring often.  DO NOT BOIL.  Pour wet ingredients over dry ingredients and mix thoroughly.
-Bake at 350 degrees with FAN running, stirring occasionally.
-After mix is cool (and should be pretty crispy) sprinkle with nutmeg, ginger, cinnamon, and ground cloves.
-Optional flavors: maple, almond extract, molasses, black walnuts.

Additional comments: 

Will be vegan and dairy free if you use almond milk!