Molasses Maple Granola - Big Batch! (Can Be Reduced!) - cooking recipe

Ingredients

13 cups thick old fashioned oats, not quick oats
3 cups walnuts, chopped
3 cups pecans, chopped
3 cups pumpkin seeds
3 cups unsweetened dried shredded coconut
1 cup flax seed
2 cups unsulfured blackstrap molasses
1 1/2 cups maple syrup
1/3 cup brown sugar
1/2 cup vanilla
1/2 cup peanut oil
1/4 cup water
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon sea salt
3 cups dried fruit, your choice

Preparation

In a LARGE bowl, mix oats, flax, nuts & coconut.
In a second bowl, mix all wet ingredients, including cinnamon, nutmeg, brown sugar & salt. Mix until blended with spatula or wooden spoon.
Pour wet onto dry and stir thoroughly. Stir, stir & stir.
Preheat oven to 300 degrees F.
Line cookie sheets (the sided kind) with aluminum foil & layer granola onto prepared sheets about 1/2 inch thick. Multiple sheets allow cooking to go faster.
Toast 30 minutes, stirring once.
Remove from oven & cool (I use another cookie sheet & put 1/2 of toasted mix on it to speed cooling.
Repeat until granola all toasted.
When cooled, return to original BIG mixing bowl & add dried fruit of choice & mix thoroughly. Alternatively, leave fruit out & add at serving time (harder for me to remember).
Bag in amounts that are workable for you & freeze until used. May recrisp 5 minutes in 300 degree oven if it softens with storage.