We absolutely love granola.  I make this recipe at least once a week.  It doesn’t last long around our house.  It isn’t very sweet, which is how we like it.  However, you can increase the amount of honey if you prefer a sweeter granola.  I alternate which nuts I use.  The recipe below calls for almonds, but I will add or substitute hazelnuts, pecans or walnuts, depending upon what I have in the pantry.   We eat this granola for breakfast with almond milk or Greek-style yogurt and sometimes just plain for snacks.

4 cups extra-thick or old-fashioned oats (not instant oats)
1 cup slivered blanched almonds (raw, not roasted, not salted)
1 cup sunflower seeds (raw, not roasted, not salted)
1 cup pumpkin seeds (raw, not roasted, not salted)
1 cup dried coconut (not sweetened)
1/4 cup flax seeds
1/2  cup honey or agave nectar (use 3/4 cup if you want the granola a little sweeter)
1/2 cup hot water
1 T almond or vanilla extract
1 cup plump raisins, cherries, or other favorite dried fruit

You will also need:
1 large bowl for mixing
1 large cookie sheet with low sides
Small bowl

Preheat the oven to 325 degrees Fahrenheit.

Mix together the oats, nuts, sunflower seeds, pumpkin seeds, coconut and flax seeds in a large bowl.


In a small bowl, mix together the honey, water and almond or vanilla extract.  Stir to combine well.  Pour the liquid over the oat mixture.


Stir well to coat.  Pour onto the baking sheet.


Bake for about 60 minutes, stirring in 10 minute intervals (this is important) until the granola is browned.


Remove from the oven and let cool.  Stir in the dried fruit.


Store in an airtight container.

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