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.