Maple Cranberry Granola

Makes 12 cups

Dry Ingredients:
1 cup brown sugar
2 cups raw almonds
10 cups old fashioned oats
1 cup shredded coconut
1/2 cup raw shelled pumpkin seeds
1/2 cup wheat germ
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

Wet Ingredients:
3/4 cup maple syrup
1/4 cup honey
3/4 cup vegetable oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
3/4 cup hot water

1 cup dried cranberries
1 cup crystallized ginger, roughly chopped

Preheat oven to 225 F.

Mix dry ingredients together in a large bowl and set aside.

Mix the wet ingredients together well in a smaller bowl and then pour over the dry oat mixture. Make sure it is well combined.  Place the granola loosely into a shallow baking pan (or two) or a cookie sheet with a low edge.  Bake for 1 to 1 1/2 hours until desired crunchiness. After that, turn the oven off but let the pans sit in the oven for several hours (preferably overnight).

Add the cranberries and ginger after the granola has cooled and sat in the oven for a few hours.

Store in an airtight container at room temperature for up to a month.