½ cup of shelled pecans
1-1/3 cup flaked coconut
3-1/2 cups old-fashioned rolled oats
1/3 cup vegetable oil
1 cup of maple syrup (not imitation)
2/3 cups chopped dates
Preheat oven 350°F.
Toast pecans and coconut in a jellyroll pan for 10 minutes or until coconut is golden brown. Transfer to a large bowl to cool. Toast oats stirring occasionally for 20 minutes and add to bowl.
In small saucepan heat oil, and syrup until hot and pour over oat mixture. Toss mixture well.
Bake for 15 minutes. Let mixture cool and transfer to a bowl, add dates. Let cool completely. Store granola in an airtight container.