Special thanks to: BA, Mount Vernon, WA Servings: 15 Directions: 4-5 cups of rolled oats 1/3 cup almond oil 1/4 cup maple syrup 1TBSP Vanilla extract 1 TBSP Cinnamon 1/2 teaspoon powdered ginger 1/2 tsp salt 1 cup of Surratt Farms Pecan pieces 1/2 cup of shreaded coconut Mix dry oats in a mixing bowl with oil, maple syrup, and vanilla and coat mixture well. Add Cinnamon, ginger, and salt and mix thouroughly. Spread mixture thinly on two non-stick baking sheets. Bake at 225 for about 12-15 minutes, but check and stir after 6 minutes. Toast raw pecans and coconut on a separate baking sheet for about 5-7 minutes. Mix granola with nut mixture and allow to cool completely, then store in an airtight container to retain freshness. Special Notes: