tore-bought granola is full of extra sugar and fat. It’s a cinch to make your own and you can experiment with the types of nuts and dried fruits that you add. I chose natural items that contain no added fats, oils or preservatives to make this not-too-sweet recipe. Enjoy granola with West Soy organic unsweetened vanilla soy milk or Fage TOTAL 0% fat Greek yogurt for a filling and energizing breakfast. Agave nectar is a natural sweetener from the agave plant that affects blood sugar less than sugar or honey.

Ingredients:

• 2/3 cup Langer's frozen apple juice concentrate
• 2 tablespoon Wholesome Sweeteners organic raw blue agave nectar
• 3 tablespoons water
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• -cooking spray
• 1 1/2 boxes (5 2/3 cups) Silver Palate oats
• 1/3 cup Jo San soy nuts
• 1 small bag (3/4 cup) Flanigan Farms slivered or whole rawalmonds
• 1/4 cup Flanigan Farms sunflower seeds
• 1/4 cup Flanigan Farms pumpkin seeds
• 1 bag (1/2 cup) Melissa’s dried sweet Rainier cherries, chopped

Instructions:


1. Preheat oven to 325º Fahrenheit.

2. In a small saucepan, combine juice concentrate, agave, water, cinnamon, and allspice and heat over medium heat, stirring until spices are incorporated and liquid is hot; remove from heat.

3. Meanwhile, spray a large baking pan with cooking spray. Place oats, soy nuts, almonds, sunflower seeds and pumpkin seeds in a large bowl. Pour hot syrup over the dry mixture and stir well to coat. Spread on the baking pan and cook 25 minutes. Remove from oven and stir; make a space in the center of the pan to add the cherries. Return to oven and bake about 20 more minutes, until granola is golden brown. Cool completely and store in an airtight container for up to two weeks.