Almond Granola

Almond Granola

2 1/2 cups oats
1/3 cup Kevala Agave Nectar, Amber 
1/4 cup Kevala Almond Butter, Creamy
2/3 cups pumpkin seeds
2/3 cups coarsely chopped almonds
2/3 cups coarsely chopped walnuts
2/3 cups dried cherries
2 Tbsp chopped crystalized ginger
1/2 tsp salt
1 tsp cinnamon
1/8 tsp ground cloves
Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper.

In a small saucepan, combine agave nectar, almond butter, salt, and cinnamon. Heat for about 1 minute, stir until fully combined.

In a large bowl mix all remaining ingredients, except cherries, until well-distributed. Drizzle the almond butter mixture over dry ingredients, stirring until all dry bits are slightly wet and clumps have started to form.

Spread granola onto prepared baking sheet in a thin layer and bake for 10-12 minutes. Remove from oven, and use a fork or spatula to mix the granola around. Make sure pieces that have started to brown are in the center and well-surrounded so as to prevent them from burning.

Return to oven and bake 10-12 more minutes, until golden brown throughout. As soon as granola is out of the oven, add cherries and incorporate. The warmth of the granola will soften the cherries.