Whole Lotta Nuts Granola
3 cups old fashioned rolled oats
1/2 cup slivered almonds (I use whole almonds chopped because they are cheaper and fresher)
1 cup unsweetened large flaked or ribbon coconut
1/2 cup raw sunflower seeds
1/2 cup chopped pecans or walnuts
1/4 cup almond oil (or other oil of your choice)
1/4 cup agave syrup
1/2 tsp. vanilla
1 cup dried fruit such as cranberries, raisins, blueberries or a combination
Preheat oven to 300 F.
In a large bowl stir together the oats, nuts, seeds, and coconut. In a small bowl combine the oil, agave, and vanilla. Pour over dry ingredients and mix well.
Spread the granola evenly onto a large baking sheet, like a jelly roll pan with an edge, sprayed with non stick spray if you wish. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 15-20 minutes. Because ovens vary, the first time you make this stay close by. I set a timer for five minutes each time because it can over bake quickly. Do not over bake, the granola will crisp more when cooled. Cool on the pan stirring occasionally. Stir in dried fruit and then transfer to an airtight glass container. Keep at room temp for up to a week. (I actually keep my longer and it is not a problem.)
It is good just to smack on, to top yogurt, but also with fresh fruit and some kind of milk over the top.