Truly Irresistible Granola

Ingredients

5 cups (500 g) uncooked rolled oats

I.25cups (50 g) unsweetened coconut flakes

1.25 cups (175 g) pumpkin seeds

1.25 cups (170 g) sunflower seeds

3/4 cup packed (160 g) dark or light brown sugar

½ cup plus 1 tablespoon (135 g) pure maple syrup

3/4 cup (180 ml) extra-virgin olive oil (use something mellow, not an aggressive Tuscan-type oil)

2¼ teaspoons kosher salt

Directions

Heat the oven to 300°F (150°C). Line two sheet pans with parchment.

Put all the ingredients in a big bowl © and toss with clean hands or a big spoon until everything is completely and evenly distributed

Divide the granola between the two sheet pans and spread into an even layer. Toast in the oven for 10 minutes, then rake through the granola to get the bottom bits on the top. Return the pans to the oven, swapping racks. Repeat this every 10 minutes until the granola is evenly toasted to a rich golden brown; this will take between 30 and 40 minutes in most ovens.

Let the granola cool completely. Store in an airtight container at room temperature for up to 2 weeks, possibly longer.

Notes

This granola is fairly minimalist as far as granolas go-no nuts or raisins or other dried fruit-and yet the flavor and crunch factor are so fantastic, it's hard to stop eating. The other benefit of this recipe's simplicity is the cost: With no expensive nuts and using oats as the anchor ingredient, the price per pound is way less than anything you could buy. —Makes about 2½ pounds (1 kg)

First time: 600 g oats, 130 g maple syrups, 2.5 t kosher salt

Roasted for 40 minutes, I think it needed more.

Also very sweet even with extra oats