Breakfast Granola
This granola is delicious topped with fresh fruit or on its own, served with soy milk or soy yogurt.

3 cups old-fashioned rolled oats
2/3 cup sliced almonds or coarsely chopped pecans
1/2 cup unsweetened desiccated coconut
1/3 cup hulled green pumpkin seeds or sunflower seeds
1/2 teaspoon salt
1 teaspoon cinnamon, optional
1 teaspoon vanilla, optional
1/4 cup non-hydrogenated margarine
6 tablespoons maple syrup
1 cup mixed dried fruits such as raisins, cranberries, cherries, and apricots

Preheat oven to 325°F.

In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt margarine with maple syrup over low heat, stirring. Add cinnamon and vanilla if desired. Pour mixture over oat mixture and stir until combined well.

Spread granola evenly onto two baking sheets and bake in middle of oven, stirring halfway through baking, until golden brown, about 20 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.

Makes about 6 cups

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