8 cups rolled oats
1/2 cup coconut oil (or butter)
1/2 cup peanut butter
1/4 cup sucanat (or brown sugar)
1/2 cup honey
1 tsp vanilla

Place the oats in a large bowl. Melt the coconut oil in a saucepan over medium heat. Stir in the peanut butter, sucanat, honey, and vanilla. Pour over oats and mix. Spread granola on dehydrator sheets. Dehydrate at 145 degrees for at least 4 hours (or until desired crispiness). Let cool; transfer to an airtight container.

Oven-baked Version:

Line two 8″ x 11″ jelly roll pans with parchment paper. Pour the granola evenly on the pans. Bake at 300 degrees for 18-20 minutes or until crisp but not burnt, stirring halfway through to prevent burning (You can stir it more often for more evenly baked granola). Let cool; transfer to an airtight container.

makes about 10 cups of granola

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