Breakfast

Granola, Mexican-Style

A long time ago, when I was a kid, I loved cereal.  Especially Kellogg’s Corn Flakes with a ton of sugar and milk.

Now, not so much.

But I do love grains for breakfast.  And Rick Bayless provides a great recipe.  I’ve only modified it a bit.  No peanuts and honey.  I’ve used pecans and agave nectar instead to make it vegan and peanut-allergy friendly.

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Granola, Mexican Style

2 cups old-fashioned rolled oats

1/4 cup pecans, roughly chopped

1/4 cup blanched, sliced almonds

1/4 cup pepitas (hulled pumpkin seeds)

1/2 cup puffed amaranth

1/4 cup cashews

3 tablespoons vegetable oil

1/4 cup agave nectar

Heat the oven to 300 degrees.  On a baking sheet, add the oats, pecans, almonds, pepitas, amaranth and cashews.  Bake for 10 minutes.

In a bowl, combine the oil and agave nectar.  Stir well to combine.

Drizzle over the oat mixture and stir well until well coated.  Continue to bake for 20 minutes, stirring often.

Let it cool and it is ready to eat.

You can store it in a tightly closed container for about a week.

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