Harrison House Granola

We had this delicious granola each morning during our stay at Harrison House (also called Tucker House Inn) in Friday Harbor, Washington. They were nice enough to post the recipe for it on their website, so we can enjoy it anytime. It's great with greek yogurt and fruit, or just with milk.

7 cups rolled oats
½ cups light olive oil
½ tsp. sea salt
½ cups whole almonds
½ cups whole pecans
½ cups whole walnuts
½ cups raw cashews
½ cups pepitas (raw pumpkin seeds)
½ cups sesame seeds
½ cups flax seed meal or whole flaxseeds
½ cups oat bran or wheat germ
½ cups unsweetened coconut
½ cups raw sunflower seeds
½ cups brown sugar
¾ cups honey
1 Tbsp. vanilla extract
2 tsp. ground cinnamon

Preheat oven to 300ºF.

Stir all ingredients together in a large bowl. Adjust the amount of olive oil and honey based on how many other ingredients you have added; you want it to have some clumps.

Spread on two large baking sheets and bake for 40 minutes until just toasted, stirring every 15 minutes. It will look a bit wet when you take it out, but the mixture will crisp and continue to turn golden color after you remove it from the oven, so be careful not to over bake.

Remove from oven and let sit on sheets, stirring periodically. When completely cool, store in airtight containers. Granola will last approximately 6 weeks if stored properly, but usually it’s gobbled up long before that.