5 cups rolled oats
2 cups raw almonds, whole or sliced
1 cup raw pumpkin seeds
¾ cup sesame seeds
¼ tsp cayenne pepper
2 tsp cinnamon
1 tsp ginger
1 tsp salt
½ – 1 cup unsweetened coconut, optional
¾ cup unsweetened apple sauce
½ cup agave nectar
2 tbs canola oil
½ cup chopped dried fruit (date pieces, cranberries, cherries, raisins, apricots, or mango), optional
- Preheat over to 200°F.
- Mix the oats, almonds, pumpkin and sesame seeds, cayenne, cinnamon, ginger, salt and coconut together in a large bowl. In another bowl, mix applesauce, nectar and oil. Combine the two mixtures. Stir well to mix thoroughly.
- Spread the mixture evenly onto 2 9-by-13 baking dishes or rimmed cookie sheets. Bake for 35 to 50 minutes, until evenly golden brown.
- Remove pans from the oven and stir again to keep the granola from cooling into a solid mass. The granola will crisp as it cools. If using fruit, add it once the granola has cooled.
- Pack a ½ cup granola for a snack, along with yogurt and fresh fruit.