Whole-Grain Granola

Yum yum yum.  This granola is so delicious!  This recipe is from The Vegetarian Cook's Bible by Pat Crocker.  I use agave instead of honey.  I eat this granola with rice milk, mixed with yogurt, or as a snack.  

2 cups spelt flakes
1 cup rolled oats
1/2 cup natural bran 
2/3 cup chopped almonds
1/2 cup sunflower seeds
1/3 cup sesame seeds
1/4 cup chopped walnuts
1/2 cup raw agave nectar or honey
2 tsp ground cinnamon
1 tsp ground ginger
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup dried cranberries

Preheat oven to 375 F.  Spread spelt, oats, and bran on a baking sheet.  On another pan, spread almonds, sunflower seeds, sesame seeds, and walnuts.  Stagger the sheets in preheated oven and toast for 8 minutes.  Remove nuts and seeds from oven and let cool.  Stir grains and continue toasting for another 6 to 8 minutes or until lightly browned.

In a small saucepan, heat agave or honey, cinnamon and ginger over medium heat until just simmering.  Turn off heat and keep pan on the element to keep mixture warm.

Transfer toasted grains to a large bowl.  Stir in toasted seeds and nuts.  Drizzle with warm agave/honey mixture.  Add apricots, raisins, and cranberries and stir lightly to mix..  Let cool.