Combine everything in a very large bowl (I use my large stock pot as a “bowl” to fit this large of a batch).
Spread the granola mixture over 3 large baking sheets/jelly roll pans.
Bake for 30 minutes and then pull the sheets out, break up the mixture with a spatula and stir them up. Rotate your pans and place them back in the oven.
Bake at 325 for another hour or so, but pull them out to stir and rotate pans every 15-20 minutes. The granola should dry out and not feel “wet” when it’s done. Baking times may vary - keep an eye on them – they can burn quickly if you aren’t watching!
When cool, store in glass jars for short-term storage or in bags in the freezer.
Nut-free variation -(If you are nut-free you can go with raw sunflower seeds. (Soak them in water and salt overnight though to help with digestibility.) Replace the peanut butter with sun butter.