Lori's Granola

Ingredients:

1 cup chopped roasted almonds

1 cup chopped pecans

3/4 cup sesame seeds (May substitute flax seeds)

2/3 cup oat bran

5 1/2 cups quick oats

1/2 cup Cappadona Ranch Mesquite Bean Flour

1 teaspoon sea salt

1/2 teaspoon cinnamon

1 cup maple syrup

1/2 cup agave nectar (May substitute honey)

1/2 cup oil (I use all of olive oil)

1 teaspoon vanilla

Directions: 

Preheat oven to 300°F.  In a large bowl, combine dry ingredients.  In a separate bowl, mix wet ingredients together and then combine with the dry mix.  Spread mixture out onto two large 1-inch deep baking pans. Bake for approximately one hour, turning mixture every 20 minutes. Look for a light golden color to signal when it is done.  Cool to room temperature and store in an airtight container. 

Variations:

• Try different nut combinations.
• Add sunflower and/or pumpkinseeds.
• Use prickly pear or mesquite syrup in place of maple syrup.
• Add dried fruits, coconut, dried in candied citrus peels, cocoa nibs or chocolate chips to baked mixture. 

This makes about 10 cups of granola.

By Lori Adkinson in EAT MESQUITE a cookbook by Desert Harvesters