Maple Granola / Peanut Butter Granola

Pour into the pans.
Press into an even layer with a spatula.

Bake on the 2nd to the bottom rack of the oven at 325º for 15 - 17 min.

Take out & toss the granola a little bit with a spatula.
Then continue baking at 325º
for 7 min. more.

Serve
or cool down & store in an airtight container & refrigerate for up to 1 month
or freeze

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(Can be made a day or more before.)

For Maple Granola

Preheat oven at 325º
Put:
1 c almond butter, cashew butter, coconut butter or a combination
1 1/4 t salt
3/4 c pure maple syrup or honey
in a large bowl or mixer bowl.
Mix with a mixer or with a spatula.

Add:
5 - 7 c rolled oats
3 c any combination of
pecans, walnuts,
sliced or slivered almonds,
pumpkin or sunflower seeds
(not using over 1/4 c of pumpkin or sunflower seeds)
to the large bowl or mixer bowl.
Mix in a mixer or with a spatula.

To keep the granola from sticking, oil the sides & bottom of 2, 9x13 glass pans with:
1/2 t virgin coconut or olive oil

For Peanut Butter Granola

Follow the Maple Granola recipe, using these ingredients instead.
Put:
1 c peanut butter with salt
(if the peanut butter & peanuts
below have no salt in them
add 1 1/4 t salt)
3/4 c honey

Add:
5 c rolled oats
1 1/2 - 2 c roasted & salted
or unsalted peanuts

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And baking at 325º for 15 min.
& then the 7 min. the same.