2 cups oats
3/4 cup wheat germ or oat bran
3/4 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup chopped nuts. Possibilities include:
- Peanuts
- Slivered almonds
- Pecans
- Walnuts
- Hazelnuts
- Cashews
1/2 cup honey
4 Tbsp olive oil or butter
1 tsp vanilla extract
1/2 tsp salt (unless you're using salted nuts and seeds)
1 cup mixed dried fruit and/or chocolate chips. Choose from:
- Raisins
- Currants
- Dried cranberries
- Dried apples
- Snipped prunes
- Snipped dates
- Snipped dried apricots
- Snipped figs
- Dried mango
- Crystallized ginger
- Preheat the oven to 350 degrees F if you want toasted grains.
- Meanwhile, grease your mini-muffin tin with olive oil or butter. (I don't recommend liners. Too sticky.)
- Mix the grains, seeds and nuts in an ovenproof dish and heat in the oven, stirring frequently to frequent burning.
- Mix the jaggery, honey, oil, vanilla, and salt in a large pot and bring to a simmer, stirring constantly.
- Mix all the ingredients together; you can do this right in the pot to minimize cleanup.
- Place about 2 tbsps of the granola mixture in each muffin cup.
- Use the back of a spoon, the bottom of a shot glass or a pestle wrapped in greased wax paper to press the granola to the bottom of each cup.
- After 10 minutes of cooling, remove the bites from the tin with a twisting motion and store in an airtight container between sheets of wax paper. Alternately, cut up pieces of saran wrap, place a bite in the center of each piece, gather up the corners and twist together to wrap each bite individually.
