8 c. old fashioned rolled oats
1 c. unsweetened coconut flakes
1/2 c. sunflower seeds
1 c. chopped pecans
COMBINE in large bowl.
2 ripe bananas
1 c. pitted dates
3/4 c. water
1 1/4 tsp. salt
HEAT dates and water together, then blend together with bananas and salt.
MIX well. SPREAD on cookie sheets 1/2" thick. BAKE at 225° for 90 minutes, stirring every 30 minutes until golden and almost dry. TURN oven off, and leave pans in oven to complete drying.
1. For low-fat granola, omit nuts, seeds and coconut.
2. For Omega-3 and Omega-6 fatty acid-rich granola, add 1 c. ground flaxseed (1/2 c. whole) and use walnuts instead of pecans.
3. For high-fiber granola, leave out 2 c. oats and add 1 1/2 c. raw wheat bran.