• Preheat oven to 250℉.
• Line two jelly roll pans or cookie sheets that have lip around the edge with parchment paper. (Pan approximately 15 x 10.5 inches works well, or larger)
• Using a 2 cups measuring cup or larger, add all the liquid ingredients and gently stir to combine.

  *Pour olive oil to ¾ cup line, add honey to 1½ cup line, add water to 2 cup line, then add the vanilla.
• Combine all dry ingredients, except chocolate chips, in a LARGE mixing bowl.
• Pour liquid ingredients over dry ingredients.
• Stir until really well combined. You don't want any pockets of batter with flour not stirred in.
• Spread the mixture evenly between the two cookie sheets, leaving the batter loosely spread out in clumps
• Bake for 30 minutes, then pull out of oven and stir.
• Bake for another 30 minutes.
• Place pans on a wire rack to cool.
• Once completely cool. Store in an airtight containers. It makes a lot so you will need several containers to store it.
• Granola is good for a week unrefrigerated.

  Refrigerated, the granola will be good for up to a month.

  Store extra in the freezer for up to 3 months.
• For cereal, stir in some fresh blueberries or sliced bananas.
• For yogurt, use as a topping for a simple breakfast or snack.

  (This is my favorite way to eat it!)

ADD IN YOUR FAVORITE INGREDIENTS FOR CEREAL or TRAIL MIX

• For Cereal: Top with fresh fruit.

  For Trial Mix: Add in 1 cup of any of these ingredients after the mix is completely cooled.

  This granola is good just as it is, but feel free to add in nuts, dried fruit, or shaved coconut. A chopped dark chocolate bar and craisins are especially good!

  Obviously, the items you add will affect how healthy the mix is. A healthy option is Lilly's Dark Chocolate Baking Chips with no sugar added.

TO MAKE GRANOLA BARS

• Add two eggs to the liquid ingredients and 1 cup of chocolate chips to the dry ingredients. Feel free to add in other ingredients such as dried fruit or coconut.
• Stir well to combine
• Spray a 9 x 13 metal pan with olive oil, or line with parchment paper.
• Press the batter evenly into the pan. Use your hands to press the mixture down firmly. This will prevent less crumbling when you cut and eat them.
• Bake at 350° for 30 minutes. Let cool completely before cutting.
• I like to cut them into bars or squares and drizzle with melted peanut butter.