Mom's Granola

I love finding old recipes stuffed into books!  It's almost better than finding money in a pair of pants you haven't worn for months.
Here is a lovely granola recipe my mother gave me years ago.  She always makes the best darn granola!
Of course I tweaked the recipe a bit - because I never can just follow a recipe...

Mom's Granola Recipe (slightly adjusted)

5 cups old fashioned rolled oats (gluten-free)
1 cup sliced almonds
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup shredded coconut (unsweetened)
1 cup raisins
1/4 cup coconut oil
1-2 teaspoons Celtic sea salt
1 tablespoon vanilla extract
2 teaspoons of cinnamon (or to taste)

Preheat the oven to 350 degrees.  Combine oats, sliced almonds, sunflower seeds, pumpkin seeds, and cinnamon in large bowl and set aside.  Melt the coconut oil on low heat.  Add the vanilla extract and salt to the melted coconut oil and stir.  Pour the oil/vanilla/salt combination over the oats and seed mixture and mix thoroughly until all of the seeds and oats are well-coated.  Pour into a cast iron pan or baking sheet and bake at 350 degrees for 20 minutes checking and stirring every 7-10 minutes.  After 20 minutes, stir again and then add the shredded coconut to the granola by sprinkling a thin layer evenly over the top (this allows the coconut to toast).  Bake for an additional 10 minutes.  Remove from the oven, add the raisins (or dried fruit of your choice) and cool.