Now that we are coming into spring, I enjoy having granola with unsweetened soy, rice or almond milk. I will usually double or triple this batch since I love giving bags of granola out to friends. This recipe is to all my friends who have been asking for this and especially for Danielle (another yogini) who just told my class last week that granola was her favorite food.
3 cups rolled oats
1/2 cup chopped almonds
1/2 cup pine nuts, pumpkin seeds or sunflower seeds
1/2 cup crushed pecans or walnuts
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons butter
1/3 cup honey
1/2 teaspoon vanilla extract
1 cup raisins or chopped dates
Preheat oven to 325 degrees F.
In a large bowl stir together oats, nuts, seeds, cinnamon and salt. In a small saucepan melt butter with honey over low heat, stirring. Off the heat, add vanilla and pour butter mixture over oat mixture and stir until combined well.
On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 to 8 minutes to keep from burning, until golden brown, about 20 minutes. Do not overcook. The granola will crisp more once cooled. Cool the granola on the pan on top of the stove and stir in dried fruit. Granola can be kept in an airtight container at room temperature for up to 1 week.
Serve with your favorite type of milk or yogurt. Enjoy!