Crunchy Fruity Granola

I love making my own granola; I know exactly what's going into it and I can change up the variety by substituting any dried fruit and nuts.  It's easy to toss together and if you have the patience of a slow bake (90 minutes) then this recipe is perfect.

Granola is also very versatile~not only as a morning cereal, but this is fresh fruit season and I love to have it to top my fruit and Greek yogurt.  Not mention, it's just great as a healthy snack to munch anytime you get hunger pangs or while you watching the World Cup!

Crunchy Fruity Granola

7 cups Old Fashioned rolled oats, uncooked
1 cup flaked unsweetened coconut
1/2 cup Salba (these are tiny seeds you can buy at a health food store or Whole Foods--think Chia-Pet!)
1 cup sliced almonds
1 cup diced walnuts, pecans, or hazelnuts
1 cup sunflower seeds, raw or toasted
1/2 cup vegetable oil
1 cup dark amber Agave syrup
1 T vanilla
5 cups of mixed dried fruit, chopped in bite-size pieces (I used Favorite Fruit Blend)

In a large bowl (see Mom, I'm still using my wooden bowl!), combine the first six ingredients and toss well.

In a small saucepan, heat on low the oil, agave syrup, and vanilla just to warm.  Pour over the dry ingredients in the bowl, stirring and tossing until everything is very well combined.  Preheat oven to 250F-degrees.

Spread the granola on one or two large, lightly greased or use parchment-lined baking sheets.  Bake for 90 minutes, stirring  the mixture every 15 minutes.  This is where the patience comes in, but it's worth it.   When it's done, transfer the mixture back to the large bowl.  Mix in the dried fruit mixture or your favorite combination.  I would recommend that you chop any large dried fruit into bite-size pieces. Enjoy!