about 10 cups
4 cups rolled oats
2 cups unsweetened shredded coconut
2 cups sliced almonds
1/2 cup walnuts, chopped
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1 teaspoon granulated orange peel [optional]
3/4 teaspoon Maldon sea salt flakes
1/2 cup vegetable oil
1/3 cup raw honey
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a large bowl, stir together all the dry ingredients. Pour in the vegetable oil and honey. (If you add the vegetable oil first, the honey will slide right out of the measuring cup of you add it second.) Stir with a wooden spoon or rubber spatula until all the ingredients are lightly moistened.
3. Spread the granola onto the prepped baking sheet.
4. Bake in the oven for 30 minutes, stirring occasionally.
5. Bake an additional 20 minutes, or until the coconut is lightly toasted.
6. Remove the granola from the oven and let cool on the baking sheet, stirring occasionally as it cools.
7. Store in an airtight container.