Granola for breakfast

I love granola, and when Jennifer Elaine visited me recently, we made Honey Granola together - I am having some every morning for breakfast with plain, low fat yogurt from Normandy from La Ferme des Peupliers (culture and milk, no additives). Sometimes I indulge in a little bit of one of my preserves or I sprinkle with cinnamon, or brown sesame seeds, or poppy seeds.

Ingredients:

5 cups rolled oats

3/4 cups whole almonds

3/4 cups whole hazelnuts

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup hazelnut oil

3/4 cup honey

1/2 cup chopped dates

1/4 cup sultanas

1/4 cup brown sugar
1/2 tsp salt

Steps:

Heat the oven to 325 F.

Take a large bowl and mix the oats, almonds, hazelnuts, and seeds.

Put the oil, honey, brown sugar, and salt in a saucepan with 1/2 cup of water. Heat over low heat stirring constantly. When it boils, remove and pour over the dry ingredients. Mix very well.

Spread the mixture over a cookie sheet that you have previously covered with parchment paper.

Bake 1 hour at 325 F, ten reduce the heat to 250 F and bake one more hour; when it's done, turn the heat off and let stand in the oven overnight.

Before putting your granola in a flask, add the dates and sultanas and toss well. Close tightly and store in a dry place.