Vermont Maple Granola

I found a delicious recipe for Vermont Maple Granola in a King Arthur Flour catalog and I've been using the recipe ever since. The jar is getting empty so it's time to make more. Here's the recipe the way I make it...

Vermont Maple Granola

7 cups rolled oats, uncooked

1 cup unsweetened coconut

1 cup wheat germ or flaxseed meal, optional

1 cup almonds, chopped or whole

1 cup pecans, chopped or whole

1/2 cup Nonfat Dry Milk, optional

1/2 teaspoon salt

1/2 cup melted coconut oil

1 cup maple syrup or honey or a combination

1 tablespoon vanilla extract
1 teaspoon cinnamon

1 cup or more raisins and dried cranberries

In a large bowl, combine the oats, coconut, wheat germ, nuts, and milk powder. Mix well. In a separate bowl, whisk together the salt, oil, maple syrup, and vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is very well combined. Spread granola on a couple of 9x13 casserole dishes. Bake in a preheated 250°F oven for 2 hours, tossing and stirring mixture every 15 minutes or so. Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in dried fruit.