Fantastic granola

It's busy times with a young family, not everything might be as clean and tidy and meals might be simple, some things are very worth your time. 

Making sourdough bread is one of them (recipe link), sourdough being perfect because it's doesn't fail when you are an hour or two late with the next step.
Yoghurt is another one (recipe link), I use it instead of sour cream, for salad dressings, sauces, smoothies, as dessert with fresh fruit or a quick lunch with granola.
The granola is the thing that keeps me going, on request of many I've put the recipe on the blog, find the original recipe here:
http://www.davidlebovitz.com/2009/10/granola-recipe/
I've kept the recipe mostly as is, but adjusted ingredients to suit my pantry and adjusted baking to suit my oven.

5 cups (450g) old-fashioned rolled oats and/or multi-grain flakes (barley, rye,..)
4 cups (375g) almonds, pecans, macadamia's, ... Go with what you like and have
1 cup (125g) sunflower seeds
1 cup (125g) pepitas
3/4 cup (100g) untoasted sesame seeds

1/3 cup (100g) rice or maple syrup

1/2 cup (120g) packed (raw) sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt

1/4 cup (80g) honey
2 tablespoons vegetable oil, macadamia oil or coconut oil is great if you have it
3/4 cup (180g) unsweetened applesauce (or another unsweetened fruit puree), I made one big batch of applesauce and divided it in perfect 3/4 cup containers, kept in the freezer ready to go.

Preheat the oven to 160C (320F)
1. In a very large bowl, mix together the flaked grains or oats, nuts and seeds.

2. In a small saucepan, warm the fruit puree with the rice syrup, honey, sugar, salt, spices and oil.

3. Mix the wet mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on baking trays.

4. Bake the granola for about 45 minutes, stirring every fifteen minutes, until the granola is deep golden brown.

5. Remove from oven, then cool completely.

I've been adding some dried cranberries, linseed and flaked/shredded coconut, when the granola has cooled.

Store the granola in a large, airtight container. It will keep for up to a month (I dare you!). Suitable to refrigerate or freeze for longer storage.