This was one of those vague "oh this recipe looks good and I sorta have the stuff to make it" cooking experiments. It makes a lot. I used pecans but in retrospect I wish I had used almonds. It's got to be healthier than just having lots of slices of hot, buttery toast (mmm, toast) for breakfast and nothing else. Crap, now I want toast with my granola.
2.5 cups rolled oats
1 cups raw almonds or pecan halves, or a mixture
1/2 cup hulled raw sunflower seeds
2 T. ground flaxseed
1/2 cup light brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
1/2 cup unsweetened apple juice
1/4 cup agave nectar
¼ cup honey
2 Tbsp. canola oil
Set racks in the upper and lower thirds of the oven. Preheat the oven to 300°F.
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.
Spread the mixture evenly onto a rimmed baking sheet. Bake for 35 to 40 minutes, or until evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pans from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and set aside to cool. The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools.
Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container. Store in the refrigerator indefinitely.
Original source: orangette.blogspot.com
Coming soon: the continuing "I have no pants" saga...