3 cups gluten free oatmeal
1 cup cashews, crushed (Use hazelnuts or brazil nuts, if you wish)
1 cup almonds, crushed (Use cashews, if you wish)
3/4 cup coconut
1/3 cup coconut oil
1/4 cup agave nectar
1/4 cup brown sugar
1/4 cup flax seeds
1/4 cup sunflower seeds
1 tsp salt
1 cup craisins
1 cup dried cherries or blueberries
2 oz. crystallized ginger
Preheat oven to 275.
In a large bowl, combine the oats, nuts, seeds, coconut and brown sugar.
Run crystallized ginger through a food process till it becomes a paste. Melt coconut oil in microwave, about 1 minute.
In a separate bowl, combine agave nectar, ginger paste, coconut oil and brown sugar. Give it a good mix and microwave for a minute or two. Stir. It will make a thick syrup.
Combine both mixtures and pour onto a sheet pan.
Cook for 1:15. Stir every 15 minutes. The last 15-minute segment. press the granola into the pan. It will help make nuggets.
Remove from oven. Let cool for awhile and transfer to a large bowl.
Add craisins and cherries. Mix until evenly distributed.