I have been craving granola for days.  I think it’s because Talia got me hooked on the Nutty Flax cereal, and now I want to ramp that flavor up with a heavier nuts and fruit flavor.

Here’s the granola that I made:

Ingredients

1 cup almonds

1 cup walnuts

1 cup pecans

1 cup brazil nuts

1 1/2 cups pumpkin seeds

1 cup sunflower seeds

1/2 cup sesame seeds

2 cups raisins (unsweetened and organic green seedless, but any will do)

1 cup light agave nectar

How To….

Preheat oven to 300 F.

Put all of the nuts in a food processor.  Pulse a couple of times until they are chopped up, but not completely ground.  I ground my nuts in a Vita-Mix, so I had to do each nut one at at time.  I wanted some nutmeal along with the chunks, since I figured that the nutmeal would act as a binder for the granola.  Mix the nuts with the sunflower seeds and pumpkin seeds.  Add a few dashes of sea salt and cinnamon.  Stir the agave nectar in.  Spread onto two baking sheets.  (Don’t add the raisins in yet!  I learned this as I was making it — they don’t do well in the oven heat.  In fact, they bloat up and they burn.  Very ugly mess.)

Bake for 15-20 minutes.  Let cool, then stir in the raisins.  Store in freezer for long-term storage or refrigerator for short-term eating.  Eat with Pacific’s Hazelnut milk (this brand doesn’t have cane sugar in it – it does however use brown rice syrup as a sweetener, so those with rice allergies, beware).

Note:

To be honest, I liked the way this granola tasted better BEFORE it was baked.  If I make this again, I won’t bake it.   I might even leave out the agave and just pour hazelnut milk on it.  The toasted nuts do have a nice flavor, though.  Well, two options are better than one usually…. except in love.  Then it gets complicated.

Later Note:

The granola was awesome after it had been in the refrigerator for a few hours.  My advice — scrape it off the baking pans into tupperware and stick it in the fridge.  Then, after a few hours, break it up with a spoon.  Very yummy!

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