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

  1. Preheat over to 200°F.
  2. 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.
  3. 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.
  4. 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.
  5. Pack a ½ cup granola for a snack, along with yogurt and fresh fruit.


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