Grassroots Granola
For a very long time I searched in vain for the granola that would take me back to my childhood of living in the commune on Galiano Island. Since I never knew what exactly went into the original recipe, I only had a nostalgic combination of flavours in my memory to go on. Furthermore, now that I am a little more aware of the high fat content of most bought (and even homemade) granolas, heavily relying on oil to hold those clusters together, I thought to myself "there must be a way"...and yes, yes indeed, there was! So now, here for your culinary pleasure, is what is likely my all-time favourite food. I eat it twice daily. No, really.
This is my commune flower child recipe; treat it with care.

Ingredients:
3 c. rolled oats
3 c. quick oats
1 c. oat bran
1 1/2 c. chopped pecans
1 1/2 c. chopped walnuts
1 c. flaked natural almonds
1 c. unsweetned coconut (light is fine)
1 T. cinnamon
1T. vanilla extract
1 c. agave nectar (blue is best...also, if you do include honey in your diet, it works great with that!)
1/2 c. maple syrup (or 1 T. maple extract + 1/2 c. agave nectar)
1 c. chopped dates (optional)
water to combine


Preheat oven to 350° and line either two baking sheets or one higher rimmed baking sheet. Mix all ingredients together except water, adding only enough H20 to make it moist and clumpy (cause those clusters are sooooo good!). Spread out evenly on baking sheets and bake for about 1 1/2-2 hours (till crunchy, the way granola should be!) , stirring every half hour or so...cool on sheet and store in an airtight container...yum!