richola granola

i traditionally really like granola, but i wouldn't say i've ever ever loved it.

well that changed.

i've mentioned that my dad is a fabulous cook. he found this fancy shmancy granola at whole foods about a year ago and decided he wasn't willing to pay $5 for a few ounces of it. so he experimented until he mastered it at home.

it's the perfect granola. i could eat it every day. with milk. over yogurt and berries. just a handful by itself. mmm...

it's a little pricey to make since it has nuts and agave, but definitely less expensive than buying even the cheapest bag/box of granola from the store. and way better for you.

and it's adorably named (by my dad) richola granola (his name is richard). love you dad! thanks for sharing!

richola granola
more than a gallon ziploc bag full

8 cups rolled oats (old fashioned, not quick)
1/2 cup almonds (whole or sliced, i like sliced)
1/2 cup walnuts, broken up
1/2 cup pecans, broken up
1/2 cup pumpkin seeds (i omit - pumpkin seeds are pricey!)
1/2 cup sunflower seeds
3/4 cup shredded unsweetened coconut
3/4 cup dried fruit (raisins, craisins, cherries, whatever you can afford!)
2 teaspoons sea salt
11.5 oz agave nectar (just less than 1 1/2 cups)

1. mix all ingredients except agave nectar in huge bowl (i use my roasting pan). add agave nectar and mix thoroughly til everything is wet and evenly distributed.
2. you can eat it raw, this way (store in ziploc bags or large tupperware containers).
3. or you can toast it - spread on 2 cookie sheets and toast at 300 degrees for 30 minutes, stirring at 10 and 20 minutes. (my dad toasts it longer, but this works for my oven and my tastes.)