Safe Granola!

Thank you (as always) Alton Brown.

I'm living off a modified version of this awesome oat-based granola recipe:

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

For my needs, I've replaced the almonds and cashews (both of which are on my no-list) with peanuts and pecans. I also use canola oil rather than vegetable (which typically contains soy). I've been eating this granola on its own, or mixed into my morning Fage or Chobani greek yogurt for breakfast.