Recipe: Crunchy Granola

Over that past few years I have been playing around with different breakfasts.  One of my favorite is yogurt with fruit and granola.  The problem with granola purhcased at the store is often pricey and loaded with fat and sugar.  Making it at home gives you the freedom of controlling the sugar and fat and including exactly what you want. 

I found a recipe on the New York times website over a year ago and have been modifying it ever since. 

I made a new batch of this granola this past weekend and have been enjoying it for breakfast all week. 

This batch included:
- 3 cups of rolled oats
- 1 cup of nuts and seeds (I just take a measuring cup and added random nuts - this batch had almond slivers, walnuts, pumkin seeds and sunflower seeds). 
- 1/2 cup coconut flakes
- 1 tablespoon olive oil
- 2 tablespoons agave
- salt
- vanilla
- cinnamon

Step 1: Mix all ingredients together

2) Bake at 425 for 40 minutes or so.  Stir midway.  Watch carefully because it can burn quickly.

3) Store in a dry cool place.  This will be good for a month or so. 

4) Enjoy!

This is really tasty and it is fun because you can mix up the ingredients any way you like it. 

What are your favorite ingredientes for granola?