Abby's Granola
This granola is an easy on-the-go snack, and is also wonderful over yogurt or mixed with almond milk & fresh fruit for a quick breakfast.
Preheat oven to 350°. Coat rimmed baking sheet with pure olive oil cooking spray (Misto).
Combine oats, seeds & salt in medium mixing bowl. In small bowl, whisk together agave nectar, oil & vanilla, then stir into dry ingredients.
Spread granola onto rimmed baking sheet. Bake 20 – 24 minutes or until golden brown, stirring lightly once or twice. Remove from oven and mix in dried fruit, then let cool COMPLETELY on cooling rack until dry & crunchy. Break into bite-size pieces. Store in an airtight container.
- 2 ½ c. old-fashioned rolled oats
- 2 c. mixed raw seeds (pumpkin & sunflower)
- ½ tsp. sea salt
- ½ c. agave nectar or maple syrup
- 1/3 c. olive oil
- 1 Tab. pure vanilla extract
- 1 c. assorted dried fruit (raisins, diced mangoes, apples, dates, figs, shredded unsweetened coconut)
Preheat oven to 350°. Coat rimmed baking sheet with pure olive oil cooking spray (Misto).
Combine oats, seeds & salt in medium mixing bowl. In small bowl, whisk together agave nectar, oil & vanilla, then stir into dry ingredients.
Spread granola onto rimmed baking sheet. Bake 20 – 24 minutes or until golden brown, stirring lightly once or twice. Remove from oven and mix in dried fruit, then let cool COMPLETELY on cooling rack until dry & crunchy. Break into bite-size pieces. Store in an airtight container.
