Recipe: Maple Nut Granola
Description: (adapted from the Granola recipe in Moosewood Restaurant Cooking for Health)
Yields about 8 cups, or two large mason-jar-fulls 
(32 1/4 cup servings)

This nutty granola is not too-sweet and is a great topper for thick plain yogurt, or mixed in with another cereal and some soymilk.
Ingredients: [{"text": "1/4 cup vegetable oil"}, {"text": "1/2 cup pure maple syrup"}, {"text": "1 teaspoon salt"}, {"text": "1 tablespoon pure vanilla extract"}, {"text": "2 cups cashews (coarsely chopped, or any combination of almonds, walnuts, cashews, hazelnuts)"}, {"text": "6 cups rolled oats (not quick or instant)"}, {"text": "1/2 cup sunflower seeds or 1/2 cup pumpkin seeds"}, {"text": "2 tablespoons sesame seeds"}]
Instructions: Preheat oven to 325 degrees F. Set out an un-oiled baking sheet.
In a small saucepan over low heat, warm the oil, syrup, and salt. Stir in the vanilla.
Place the nuts, oats, and seeds in a large bowl and stir together. While stirring, slowing pour in the warm syrup mixture and thoroughly combine.
Spread mixture in an even, thin layer out on your baking sheet. Bake for about 20 minute Keep a close eye on things--if anything start to burn, mix it up and spread it out again in the pan (stuff on the edges can sometimes cook too fast).
Remove from oven. If you like your granola clumpy, squeeze it into clumps and let cool on pans. If you like it without clumps, stir frequently while it cools.
The granola will keep well for several weeks in an airtight jar at room temperature. It is nice with thick plain yogurt and a few blueberries and stirred with a tablespoon of almond butter.
