You have two options with this recipe.  Mix the nuts with the dry ingredients and cook it all together, or follow the recipe as is to bring out the flavor of the roasted nuts.

10 cups rolled oats
1 cup rolled wheat or other grain
1/2 pound shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups almonds, walnuts, pecans
1 1/2 cups brown sugar -- firmly packed
1 1/2 cups water
3/4 cup vegetable oil
1/2 cup honey
1/2 cup molasses
3 teaspoons        cinnamon
3 teaspoons vanilla

Preheat oven to 300 degrees

Mix all dry ingredients except the nuts in a large bowl.

In large saucepan combine brown sugar, water, honey, molasses and vanilla. Heat until sugar is dissolved. Pour over dry ingredients and mix well.

Spread on baking sheets and bake 20 to 30 minutes. Longer for crunchier texture.  Roast the nuts separately for 10 -15 minutes, or until toasty.  Chop and add to granola.   Add dried fruit AFTER baking, if desired.


Pumpkin Pancakes

cups whole wheat flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp fresh ginger root, chopped
1/4 tsp nutmeg
1/4 tsp salt
1 cup milk or substitute
1   egg
1/3 cup pumpkin puree
2 Tbsp canola or sunflower oil
1/4 cup      walnuts, chopped
1/4 cup  dried cranberries

1. Mix flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt in large bowl.

2. Whisk milk and egg in small bowl.  Add pumpkin and one Tbsp oil.  Combine with flour mixture and allow to sit for five minutes.

3. Heat skillet with remaining oil.  Add 1/4 cup batter for each pancake.  Sprinkle with walnuts and cranberries while cooking.

4. Cook until bubbles appear and edges brown.  Flip and brown other side.

5. Serve with pure maple syrup.