This recipe is necessary due to the fact that most commercially prepared healthy granola mixtures contain way too much added sugar! This is a variation of a recipe from the Rio Caliente cookbook, The Whole Enchilada, 1998
6 cups rolled oats (organic if possible)
¾ cup raw pecans chopped or broken pieces
¾ cup pumpkin raw seeds
½ cup sesame seeds (I prefer unhulled seeds)
1/3 cup sesame oil (regular or toasted)
1/3 cup honey (warm in microwave for 10 seconds to liquefy)
Combine first 4 ingredients in large bowl; mix thoroughly. Then add oil and honey; mix again. Place ingredients in a single layer on baking sheets. Bake in a slow oven at 250 degrees F. for 45-60 minutes. Stir every 15-20 minutes. Let granola cool completely then store in air tight containers.
Additional optional ingredients: currants, raisins, dried cranberries, or other dried fruits, almonds (chopped), wheat or rye bran. Suggest adding the dried fruits half way through baking process.
Enjoy as a cereal topping, or added to baked apples or pears as a topping. A small bowl of granola and almond “milk” is a great snack. Delicious!