Serves: 9 cups
Cooking Time: 1 hour
Ingredients:
1/2 cup light agave nectar
1/3 cup 100% pure maple syrup
1/4 cup light brown sugar
1/2 cup 100% Kona Coffee, ground
3 tablespoon vanilla
1 teaspoon salt
1/3 cup light olive oil
3 cups rolled oats
1 cup slivered almonds, blanched
1 cup walnuts, chopped
1 cup shredded sweet coconut
1 cup ground flax seeds
1 cup raisins
1 cup cranberries
non stick cooking spray
Directions:
Preheat oven to 325 degrees. In a small saucepan simmer the agave nectar, maple syrup, sugar, ground coffee, vanilla, and salt on low heat for 5 minutes and then set aside to cool. In a large bowl add oats, almonds, walnuts, coconut, flax seeds and olive oil. Next pour the agave & coffee syrup into a fine mesh strainer over the oat mixture making sure to strain out the coffee grinds. Toss granola mixture together. Spray a large sheet pan (13 by 18 by 1-inch) with non-stick cooking spray and spread out the granola evenly onto the tray. Bake for 35-45 minutes, stirring every 10 minutes to achieve a golden color. Remove the granola from the oven and let it cool. Finally add raisins and cranberries and store in an airtight container. Enjoy as a snack, in yogurt, or with milk for a new twist on breakfast.
