Cranberry, Pecan & Golden Raisin Granola - cooking recipe

Ingredients

12 cups rolled oats, & grain mix
2 cups cracked wheat
1 1/2 cups whole wheat flour
1/2 cup golden flax seed
1/2 cup ground flax seeds
5 cups dried cranberries
3 cups pecans (roughly chopped)
2 3/4 cups golden raisins
2 cups unsalted sunflower seeds
1 cup fresh orange juice
1 1/2 cups pure maple syrup (no sub)
1 1/2 cups pure honey
1 1/2 cups vegetable oil
3 tablespoons dried orange peel
2 teaspoons nutmeg
1 teaspoon orange extract
1 teaspoon kosher salt

Preparation

Preheat oven to 300 degrees, I use a large turkey roaster for this recipe, you will need to have plenty of room to mix well.
In a large GLASS mixing bowl pour in orange juice then the orange peel, stir & set aside.
Put in the first 9 ingredients into the lg. roaster, I use my hands to mix, you want to separate all the fruit & rubbing with the flour keeps them from sticking back together, but more importantly it will allow the wet ingredients to fully coat all the fruit & nuts.
Returning to the lg. glass bowl, add the remaining ingredients. Using a wire whisk beat until emulsified. They will start to take on a cloudy appearance. Pour over the dry ingredients in the roaster. using a large metal spoon stir together very well, I will usually spend at least 5 minutes or more on this, it does make a difference.
Using glass (5-6 pcs)or metal baking pans with sides (4-5 pcs) pour mix into required pans to keep mix less than an inch in the height of the pans. Bake in center position for a hour, mixing bottom to top every 15 minute. Remove from oven & stir once more, leave in pans to cool. Do not over bake, it will continue to crisp as it cools.
Will keep in air tight containers for 2 weeks or in freezer for 4 weeks.