Homemade Granola

This granola is quite tasty, but much softer than commercially prepared granola. Be sure to watch it closely so it doesn't burn.

1/2 c. peanut butter
1/4 c. agave nectar
2 T Earth Balance (or other non-dairy butter)
2 c. oats
1/2 c. almonds, chopped
2 T. ground flax seed
1/2 c. raisins
1/2 c. dried cranberries*
Other nuts or seeds as desired
Cinnamon, nutmeg and/or allspice if desired

Melt peanut butter, agave and Earth Balance in a very large skillet. Combine dry ingredients in a large bowl (including seasonings if using), then add to pan containing liquid ingredients. Cook for about 3 minutes over medium heat.

Transfer to a baking sheet covered with foil and coated with cooking spray. Spread granola mixture evenly on baking sheet. Bake at 350 degrees for 15 minutes. Remove from oven, stir, and bake an additional 15 minutes.

Remove from oven and let cool. Store in a zip-closed gallon storage bag for up to two weeks (for longer storage, keep in refrigerator).

*The most popular variety of dried cranberries are Craisins, which are produced with added sugar (and refined sugar is not vegan because it is bleached with charred animal bones). Recently at the health food store I found dried cranberries with NO sugar that were sweetened with apple juice. They were a little more money, but they were well worth it - if dried fruit can be juicy, these were. :~)

Variation(s): There is no limit to what you can do with homemade granola. Let this recipe simply be a springboard. Add different types of nuts and seeds, dried fruit, coconut, etc until you find something you like. Depending on how strictly vegan you want your recipes, you could even use honey in place of the agave nectar. I personally prefer agave because of the low glycemic index, but it's up to you. :o)