Makes about 8 cups
- 4 cups old-fashioned rolled oats
- 1 cup chopped walnuts
- 1 cup unsweetened coconut flakes
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1/2 cup dark robust maple syrup
- 2 teaspoons vanilla extract
- 1 cup dried apple chips, roughly crushed
- 1 cup raisins
Preheat the oven to 275°F. In a large bowl, combine the oats, walnuts, coconut flakes, ginger, cinnamon, and salt.
Add the butter to a small pan over medium heat. Let it melt, then cook until it begins to foam and turns golden brown, about 4-5 minutes. Swirl occasionally. Remove from heat and whisk in the maple syrup and vanilla. Pour over the oat mixture. Stir well to coat.
Spread the granola in an even layer on two parchment-lined baking sheets. Bake for 30 minutes, then stir. Continue to bake for another 30 minutes, then remove from the oven.
Let the granola cool on the baking sheet for at least 15 minutes. Once cool, stir in the crushed apple chips and raisins. Transfer to an airtight container. May be stored for up to 2–3 weeks at room temperature.