House Granola

Photo: Randy Graham, Valley VegetarianAdd this to your breakfast bowl or bag it and take it on a hike. Either way, it is wonderfully tasty and nutritious.

4 cups rolled oats (instant oats will not do)
¼ cup raw sunflower seeds
¼ cups raw pumpkin seeds
1 tablespoon poppy seeds
1 cup raw cashews (chopped)
1 cup raw almonds (chopped)
2 cups dried cranberries
1 tablespoon coconut oil
1 cup agave nectar
¼ cup maple syrup
½ teaspoon molasses
pinch of cinnamon
pinch of salt

Preheat oven to 275 degrees.

In a large mixing bowl, toss rolled oats, sunflower seeds, pumpkin seeds, poppy seeds, cashews, almonds, raisins, and cranberries together. Set aside.

Cook oil, nectar, syrup, molasses, cinnamon, and salt over low heat. Stir often, until all ingredients blend together. Immediately transfer this mixture to the bowl with the dry ingredients. Mix together until dry ingredients are thoroughly coated. Spread granola mixture on two large cookie sheets.

Bake for 25 minutes. Remove from oven, stir, and bake for another 20 minutes. Remove from oven and allow to cool for 20 minutes, uncovered. Store in an airtight container for up to two weeks.


About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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