- 5 cups multi-grain flakes or old-fashioned rolled oats
- 3 cups almonds, coarsely chopped (I used pecans instead of the almonds.)
- 1 cup sunflower seeds
- 3/4 cup sesame seeds
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon dried ground ginger (Oops! No ginger in the house. I substituted pumpkin pie spice. Love the flavor!)
- 1 teaspoon sea salt
- 3/4 cup unsweetened applesauce (or another unsweetened fruit puree)
- 1/3 cup rice syrup (I used Blue Agave Sweetner.)
- 1/4 cup honey
- 2 tablespoons vegetable oil
- Preheat the oven to 300 degrees.
- In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.
- In a small saucepan, warm the fruit puree with the rice syrup, honey, and oil.
- Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)
- Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
- Remove from oven, then cool completely.
- Makes about 2 pounds. Store the granola in a large, airtight container. It will keep for up to one month.