Lori's Granola

July 06, 2017

Lori's Granola


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



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. 



  • 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


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