Crunchy Granola

Recipe By :Mark Bittman

6 cups rolled oats; not quick-cooking or instant
2 cups mixed nuts and seeds: sunflower seeds, sesame seeds, chopped
walnuts, pecans, almonds or cashews.
1 cup dried unsweetened shredded coconut; optional
1 teaspoon ground cinnamon; or to taste
dash salt
1/4 to 1 cup honey or maple syrup; or to taste
1 cup raisins or chopped dried fruit; optional

Preheat oven to 350 F. In a bowl, combine oats, nuts and seeds, coconut,
cinnamon, salt and sweetener. Place on a sheet pan and put in oven. Bake for
30 minutes or a little longer, stirring occasionally. Mixture should brown
evenly; the browner it gets without burning, the crunchier the granola will be.
Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring
once in a while until granola reaches room temperature. Transfer to a sealed
container and store in refrigerator; it will keep indefinitely.

Source: "New York Times"
Yield: "8 cups"

Per Serving (excluding unknown items): 1866 Calories; 31g Fat (14.6%
calories from fat); 78g Protein; 326g Carbohydrate; 51g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium. Exchanges: 21 1/2 Grain(Starch); 6 Fat.

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