Crunchy Gluten-Free Granola

I could eat this stuff all day!  This recipe is based on one my family has used since the early 1970s.  You can vary it in so many ways that you need never have the same flavor twice.  This is the most basic recipe - feel free to add whatever twigs and seeds you enjoy.

Preheat oven to 325 degrees F.

In a glass measuring cup, add the following:
1/2 cup grapeseed oil
1/2 cup honey
1 Tablespoon molasses
1 Tablespoon cinnamon
1 tsp. vanilla

Heat this in the microwave for 30 seconds.  Stir well.  Heat for 30 seconds more, and stir again.  Heat once more for 30 seconds.  At this point it should begin to boil slightly.  Remove it from the microwave and set it aside.

In a large mixing bowl, add these dry ingredients:
4 cups gluten-free oats
1 cup whole almonds, chopped
1 cup Vi-Shape shake mix
1 cup shredded coconut
6 Tablespoons flax seeds
4 Tablespoons sesame seeds

Stir the dry ingredients until they are combined evenly.  Pour hot liquids over the dry ingredients, and mix with a wooden spoon until evenly coated.  Turn onto a large cookie sheet or 9x13-inch baking pan and bake for 15 minutes.  Remove from oven and stir, bringing the bottom to the top and turning well.  Bake for another 15 minutes, then remove from oven to cool completely in the pan.  Stir it occasionally to allow the steam to escape.  Cooling may take a couple of hours.

Store in an airtight container.  Serving size is about 1/2 cup.