Orange Granola

3 1/2 cups large flake oatmeal
1/2 cup pumpkin seeds
1/4 cup flax seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
2 round tsp cinnamon
1/2 tsp ground cloves

zest of one orange
juice of two oranges
1/2 cup maple syrup (or agave nectar or honey)
1/3 cup brown sugar (or agave nectar or honey)
1 1/2 cups dried fruit

1. Heat over to 400 degrees
2. Mix all dry ingredients
3. Mix juice, syrup, and brown sugar until smooth
4. Pour over dry ingredients and mix until well coated
5. Spray cookie sheet with non-stick spray
6. Spread granola evenly on sheet (1-2 9 x 13" pans)
7. Bake until golden and crispy mixing ever 4-5 minutes (about 15 minutes. Be careful to not burn granola)
8. Let cool and add fruit

Store in airtight container(s) in a cool dry place for up to 6 months.

Flax Seed and Nut Granola

10 cups old fashioned oats
1/2 cup wheat germ
1/2 cup milled flax seeds
1/2 lb unsweetened dried shredded coconut
1 cup sesame seeds (I use a combination of white and black seeds to add a bit of color)
1 cup slivered almonds
1/2 cup pumpkin seeds
1/2 cup pine nuts
1 cup sunflower seeds

1 cup brown sugar
1 1/2 cups water
3/4 cup olive oil
1/2 cup agave nectar (honey substitute)
1/2 cup molases (sorghum can be used to produce a lighter flavor)
1 1/2 tsp salt
2 tsp cinnamon
1 T vanilla
2 cups dried fruit (mango chunks, papaya, dates, etc)

1. Preheat oven to 300 degrees
2. In large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds, and nuts
3. In a large sauce pan combine remaining ingredients (except fruit)
4. Heat until thoroughly mixed, do not boil
5. Pour syrup over dry mix, stir until well coated
6. Spread into jelly roll pans. (This should cover 4-5 - 13 x 9 " pans)
7. Cake 30 minutes, stirring occasionally. For more crunch bake an additional 10-15 minutes.
8. Cool mixture and add dried fruit.

Store in airtight container(s) in a cool dry place for up to 6 months.
Makes about 15 cups!