Honey Maple Granola

Makes about 9 cups, split recipe for less. Can be stored for up to 4-5 weeks.

6 cups rolled oats

3 cups rice cereal

4 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1 cup maple syrup

1 cup olive or sunflower oil

4 teaspoons vanilla extract

1/4 cup maple syrup

1/2 cup honey

Directions:

- Preheat your oven to 350 degrees F

- In a large bowl toss together the rolled oats and rice cereal and set aside.

- In a saucepan over medium heat, stir together the cinnamon, nutmeg, salt, syrup, oil, and vanilla. Let it heat for 4-5 minutes, stir constantly.

- Pour the wet mixture over the dry and combine. Warning, it's gonna smell AMAZING.

- Line a large baking sheet (that has edges) with parchment paper. Pour the granola mix into the pan and pack it down evenly.

- Bake it for 30-35 minutes or until golden brown. It will still seem somewhat soft when you press on it, that is completely fine.

- Now carefully break and crumble the granola onto the baking sheet and spread out evenly again (do not pack down this time). Drizzle the granola with the extra syrup and honey. Put the tray back in the oven for 15-20 minutes or until it reaches a deep golden brown and feels a bit more firm and crunchy.

- Let it cool on the sheet, then transfer to an airtight container to use whenever you'd like to for the next four weeks!