Here you go Linda! I do take some liberties with it - usually I use Grade B Maple syrup instead of Agave, and I often use walnuts instead of almonds, or a combination of nuts (pecans, walnuts and almonds is really good). And I vary the dried fruit based on what I am in the mood for - dried cherries, blueberries, cranberries, apricots, mangoes have all made an appearance alone or in combination.

Bobby Flay Mango Granola

Ingredients
1/4 cup canola oil
1/4 cup agave syrup (I used Maple syrup)
1/4 cup clover honey
1 teaspoon ground cinnamon
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats (not instant)
3/4 cup slivered almonds (I added some chopped walnuts and pecans too)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
2 tablespoons flax seeds
2 tablespoons wheat germ
1/4 teaspoon salt
1 cup diced dried sweetened mango (I added a handful of dried cherries and another of dried cranberries)
Directions
Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds (other nuts if using), sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.

Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango (and other dried fruit). Store leftover granola in an airtight container in a cool place.

Would those other grains work....do ya think?

This is the only recipe I have ever made and I just love it. Once I used it for party favors for an all girls brunch packaged up in pretty clear cello bags with colored ribbon on top. It was a hit. (And the recipe came from here and I am embarrassed to say that I didn't save the name of whoever posted it - long ago, sorry.)

MAPLE APRICOT GRANOLA
Gourmet, February 2003

Active time: 20 min
Start to finish: 1 hr
serving size Makes about 10 cups.

1/4 cup flaxseeds (1 1/4 oz) (I omit this)
6 cups old-fashioned oats (18 oz)
2 cups sliced almonds (8 oz)
1 cup hulled (green) pumpkin seeds (not roasted; 5 oz)
1/2 cup hulled sunflower seeds (not roasted; 2 1/2 oz)
1 teaspoon salt
3/4 cup vegetable oil
3/4 cup pure maple syrup
1/3 cup crystallized ginger (2 1/2 oz; optional), finely chopped
2 cups dried apricots (11 oz), finely chopped

Accompaniments: plain yogurt or milk; honey or maple syrup
Special equipment: an electric coffee/spice grinder
preparation

Preheat oven to 350�F.

Finely grind flaxseeds in coffee/spice grinder, then stir together with oats, almonds, pumpkin seeds, sunflower seeds, salt, oil, and syrup in a large bowl.
Spread mixture evenly in 2 large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, stirring and switching position of pans halfway through baking, until golden brown, about 30 minutes total.
Cool granola completely in pans on racks, then stir in ginger (if using) and apricots.

� Granola can be made 1 week ahead and kept in an airtight container at cool room temperature, or frozen 1 month.

How about Coconut Chai Tea Granola?? I love this and I swap out teas to change up the flavors.

3 cups rolled oats

1/4 cup flaxseed

1 cup nuts, such as almonds, sunflower and pepitas

1/2 cup honey

1/3 cup freshly brewed Celestial Seasonings Chai Tea ~ Sweet Coconut Thai

1/2 teaspoon real vanilla extract

1 tea bag, cut open

1 cup dried fruit (cranberries, dates, figs, apricots, what ever you prefer)

1/2 cup unsweetened coconut (optional)

Preparation:

Preheat oven to 325 degrees.

Combine tea, tea leaves (from open bag), honey and vanilla extract in a small sauce pot and heat over medium-high heat, stirring occasionally, until the honey has melted. Set aside.
In a large glass bowl, combine rolled oats, flaxseed meal, chopped nuts and fruit. Pour the honey-tea mixture over the oat mixture and mix gently until the oats are thoroughly coated.
Spread the mixture in a thin layer on a baking sheet (light oiled or sprayed with Pam) and place it in the oven. Bake for 30 minutes, stirring the granola once half way through baking.
Remove from oven, add coconut (if using) and cool.

For best results store the cooled granola in an airtight container in the refrigerator.

Makes approximately five cups of granola.

This is my go-to granola recipe that I got here. I think LoriJean posted it way back when.

You can add or take away anything you like, so your wheat, 7-grain and rye flakes would be perfect. I also add raw sunflower seeds, sesame seeds etc.

Vanilla-Scented Granola

Nonstick vegetable oil spray
2 cups old-fashioned oats
1 cup sliced almonds
1/4 cup golden brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoons sugar
2 teaspoons vanilla extract
1/2 cup dried apricots, raisins and coconut
1/2 cup dried cranberries

Position rack in middle of oven and preheat to 300 degrees. Lightly spray large baking sheet with nonstick spray. Mix the oats, almonds, brown sugar, salt, and cinnamon in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. Mix in dried fruit and store in airtight container at room temperature.

I used to make my own granola, back in my flower-child days, and look forward to trying the recipes you all are sharing!

Up until today I was a granola virgin. I just made Caliloo's recipe and I am now a granola harlot. It is absolutely fantastic and I will enjoy every spoonful. I thought I screwed up when I took it out of the oven after 30 minutes because it wasn't cruncy but as soon as it cooled a bit it was fine. I'm betting even my never wanting to try anything new DH will enjoy this (on a lesser scale than me though since he is diabetic). Thank you for a great recipe.

Wow - thanks Paprikash! I think it is a killer recipe too, and I am usually not a fan of Bobby Flay. Glad you like it and my pre-diabetic husband "did the math" and he seems to think it can be enjoyed in moderation because of the high fiber and healthy nut combination.

Yep - I am still addicted and having it every morning over 0% Fat Greek Yogurt. My addiction has not faded even a little.

Happy granola-ing!

Alexa