3 cups rolled oats (old-fashioned)
½ cup raw almonds
½ cup raw pepitas (pumpkin seeds)
½ cup pecans or walnuts, coarsely chopped
¼ cup flaxseed, optional
1 tsp ground cinnamon
½ cup light brown sugar, firmly packed
¼ cup honey
¼ cup light molasses (not black syrup)
2 tbsp grapeseed or vegetable oil
½ tsp kosher salt
¾ cup pitted dates, chopped
½ cup dried cherries or raisins
Preheat over to 160°C. Grease a heavy, large-rimmed baking sheet. Mix the oats, almonds, pepitas, pecans, flaxseed and cinnamon in a large bowl.
Combine the brown sugar, honey, molasses, oil, salt and ¼ cup water in a heavy, medium-sized saucepan over medium heat, cooking for about 1 minute or until sugar dissolves. Bring the mixture to the boil. Pour hot liquid over the oat mixture and mix well. Spread the mixture evenly over the prepared baking sheet and bake for about 40 minutes, or until the granola turns golden brown, stirring occasionally with a spatula.
Sprinkle the dates and cherries over the granola and stir to combine. Continue baking for about 10 minutes or until brown, stirring once. Remove from oven. Stir and set the baking sheet aside to allow the granola to cool completely.
Extracted from the book Blue Eggs and Yellow Tomatoes by Jeanne Kelley.
Reprinted by arrangement with Running Press, a member of the Perseus Books Group. Copyright 2008.