Figgy-Flax Granola

Lots of recipes lately!  I've had time to cook this week and am trying to use up some of my pantry items that I've moved twice this summer.  Today, I wanted to make a snack that would be easy to take to work as the weeks will be starting to get busier as the new semester approaches.  I usually make cinnamon and flax granola but I found a good deal on dried figs  (yum!) at our downtown natural foods market on Thursday and thought they would be a great addition! 

This recipe can be changed to meet your tastes.  Don't like sunflower seed?  Use almonds!  Can't find figs?  Use dried apricots or dried pineapple!  Aren't as cinnamon crazed as I am?  Leave it out!  Like something sweeter and/or a more chunky granola?  Add more agave!  I've always found homemade granola to be a trial and error food.  Everyone likes something different.  You can substitute however you'd like.

The best part about making your own granola is that you control how much fat, sugar, nuts, fruit, etc. that is in it, which is really important if you are on a special diet.  Plus, have you seen the price on regular granola, much less gluten free granola?  Yikes! 

Figgy-Flax Granola

Makes about 18 - 1/4 cup servings

Nutrition Information for every 1/4 cup serving: 120 Calories, 2 g Fat, 21 g Carbohydrates,  3 g Fiber, 2.7 g Protein

Ingredients
2.5 cups whole grain rolled oats (I use Bob's Red Mill Gluten Free Rolled Oats)
1/2 cup whole ground flaxseed meal (I use Bob's Red Mill Gluten Free Flaxseed Meal)
1/4 cup (~1.4 oz) raw sunflower seeds
1/2 cup (~2.3 oz or 10 items) dried black mission figs, chopped
2/3 cup dried cranberries
1/3 cup blue agave nectar
1 Tbsp cinnamon

Preheat oven to 350F and line a baking sheet with a silicon mat (or oil the baking sheet very well to prevent sticking).  Combine all ingredients in a large bowl and mix until the agave, cinnamon, and flax coat everything well.  Spread onto the baking sheet.  Bake for 20-25 minutes or until toasted.  Stir 2-3 times to ensure even cooking.  I have always found the edges of the pan burn easily, so keep a watch on it during the last few minutes of baking.   Allow the granola to cool completely on the pan before storing.  Store in an airtight container in your pantry for up to 1-2 weeks.  This also freezes well for a longer shelf life.  Enjoy!