Experimenting With Granola

Lately I've been experimenting with homemade granola, making it up with different combinations each time:

• "Fairfield Granola" - based on recipe courtesy of Nigella Lawson, with oats mixed with slivered almonds, sunflower seeds, sesame seeds, and raisins. Secret ingredient: apple sauce! I added bran and substituted maple syrup for brown rice syrup to give it a richer flavor. The verdict: consistency was a bit too sticky. Less syrup next time, I decided.
• My made-up "Blueberry Pumpkin Blast" - started with a base of 2 cups oats and added a pinch of flax, safflower oil, a mix of honey and maple syrup, pumpkin seeds, dried blueberries and tart cherries, and a dash of pumpkin butter to spice it up. Baked for 20 min. at 325 degrees and removed to stir with spatula, mixing in about 1/4 cup of blueberry pomegranate juice (on a whim) to add an extra layer of flavor, and baked 20 min. more. The verdict: should have lined the pan with wax paper! I allowed the granola to cool to the pan and predictably it stuck to the edges.
• Upcoming varieties to try: "Sinful" granola with dried cranberries and dark chocolate pieces, and "Southern style" with brown sugar and pecans.