4 cups whole oats (use old fashioned, not instant)
2 cups puffed or cluster-type cereal
1/4 cup flax seeds
1/2 cup toasted almond slivers
Handful of sweetened coconut flakes (add 1/4 cup brown sugar if using unsweetened)
1/2 cup organic pineapple juice
1/2 cup organic apple juice
1/2 cup organic prune juice
Juice from 1/2 orange
1 tablespoon ground cinnamon
Pinch of nutmeg, ginger, cloves, allspice and cardamom
Zest from one lemon or orange
2 teaspoons coconut oil
1/4 cup honey
1 teaspoon vanilla extract
Mister w/ olive oil
Handful each; dried blueberries, cranberries, currants, green raisins
OPTIONAL: add salted peanuts for a salty mix


Preheat oven to 325

Combine the juices, spices and coconut oil in a small saucepan. Bring to a boil and simmer until reduced by half. This should take about 20 minutes.

While this simmers, combine the first 5 ingredients in a large bowl.

Remove juice mixture from heat and allow to cook for 3-5 minutes.

Add honey and vanilla.

Toss sweetened warm juice mixture with the oats mixture.

Mist 2 cookie sheets with olive oil.

Spread mixture onto cookie sheets in a thin, even layer.

For variety, try adding salted peanuts to one pan.

Bake at 325° for 20-30 minutes, stirring once or twice, until golden and crunchy.

Cool slightly, then stir in dried fruit.

Store granola in an airtight container like a zip lock bag or large ball jar.