Ingredients

• 2 ½ cups (½ lb/225g) whole grain oats or old fashioned oats
• 2 ½ cups (½ lb/225g) instant oatmeal
• 2 cups (60g) crisped brown rice or crisped quinoa
• 1 tsp ground cinnamon
• 1 tsp. sea ​​salt
• 3/4 cup (180g) fruit puree (apple, pear, or peach puree)
• 1/2 cup (160g) honey
• 3/4 cup (180g) brown sugar
• 2 Tbs  grapeseed or sunflower oil.
• 2 tsp vanilla extract
• 2 cups (225g) almonds (or other nuts)
• 1 cup (120g) sunflower seeds, sambo (or other seeds)
• 2 cups (240g) raisins (or any other dried fruit)

Preparation

1. Preheat the oven at 350º F, placing the oven bars, one in the lowest part and the other in the highest part.

2. Prepare two trays by putting waxed paper covering the entire space.

3. In a large bowl, mix the two types of oatmeal and the puffed cereal.

4. In a medium bowl, mix the fruit puree, honey, sugar, cinnamon, salt, oil and vanilla. Mix well.

5. Add the wet ingredients to the dry ingredients and mix well until everything is combined (it is better to use your hands to get everything together well).

6. Spread the mixture evenly across the prepared wax paper trays. Squeeze portions of the mixture with your hand so that they form small mounds, so that the granola has a more special and appetizing texture. Make sure the mounds are far enough apart from each other that hot air surrounds them so they cook evenly.

7. Place the trays with the granola in the oven and bake for 20 minutes. Swap trays, turning granola over with a large spatula, and add almonds and sunflower seeds. Bake for another 20 to 30 minutes (or longer, depending on how thick the granola layer is) until completely dry and slightly golden.

8. Let cool on trays; when completely cool add the raisins, and then store in a container with a lid.