Fruit and Nut Granola

The nice thing about Granola is that you can get as creative as you want.  Add your favorite nuts, seeds and dried fruits -- maybe even a little dried coconut.  We kept a big batch in a glass container and used as a snack or on top of some vegan ice-cream.

Fruit and Nut Granola

Adapted from Mary McCartney cookbook

Makes approx. 1 and 1/2 pounds

5              cups rolled oats, preferably old-fashioned (not instant) oats

            ***Muesli from Trader Joe’s (has seeds and fruit and nuts)

10            brazil nuts, roughly chopped (I used Pecans left somewhat big)

1/2            cup sunflower seeds, roughly chopped

1/2            cup pumpkin seeds, roughly chopped (or any other seeds)

8               dried apricots, chopped

1/2            cup raisins

1/3            cup dried cranberries

Syrup:

3              tablespoons sunflower or cooking oil

5 & 1/2    tablespoons maple syrup

5 & 1/2    tablespoons Agave

Preheat the oven to 300F.  Line 2 baking sheets with parchment paper.

In large mixing bowl, combine the oats, brazil (or Pecan) nuts, sunflower, and pumpkin seeds,  Set this aside while you make the syrup.

To make the syrup, pour the oil, maple syrup and Agave into a small saucepan and heat gently until warm but not bubbling, stirring well until all the ingredients are mixed together.  Do not let bubble or burn. 

Drizzle the syrup over the oats, nuts, and seeds and mix together so that all the Ingredients are lightly coated.

Spread the mixture evenly over the 2 baking sheets, as that is about 1/2 “ deep.  Bake for 30-20 minutes, taking it out of the oven 2 times during baking to stir the granola and then return it to continue baking.  When it’s ready it should be evenly golden brown.

Take the granola out of the oven and mix in the apricots, raisins, and cranberries.

Set the granola aside to cool completely, then store in an airtight container and keep in a cool dry place until needed (will keep 2-3 weeks stored like this)