2/3 c. agave (or honey)
2/3 c. toasted almond butter (or any other nut butter, including peanut)
1 tsp. cinnamon
1 tsp. vanilla
1 c. flaked coconut (without added sweetener)
3 c. oatmeal
1 1/2 cups dried fruit (I used chopped apricots)
1 c.almond slivers (or any other chopped nut)
Combine agave, nut butter, and cinnamon in 1 quart saucepan. Stir over medium heat until mixture is melted. Remove from heat, add vanilla, oatmeal, and coconut.
Mix until all coated and put on cookie sheet. Bake at 275 degrees for 60 minutes. Toss and mix, turning on pan. Turn off heat and let dry 1 hour, leaving it in the oven. Add dried fruit.
If you make this with honey you can bake it at 300 degrees for 40 minutes. Agave burns more easily so it bakes better if you reduce the heat and increase the time. Because agave doesn’t crystalize, this granola will be softer than most no matter how long you bake it!
You can eat this granola as is, in milk, or as a topping for things like smoothies (as pictured above).