Vegan, Wheat-free, Sugar-free Granola

Ingredients:

• 2 cups mixed oats
• 1/2 cup crushed nuts
• 1/2 cup dried chopped fruit
• * 1/2 cup cornstarch mixture
• * 1 cup of cold water
• * 2 tsp vanilla
• * 1/2 tsp salt
• * 25 drops of Stevia or Agave (or other non-sugar sweetener of your choice)
• * 2 (heaping) tbs melted margarine (non dairy)

1. Preheat your oven to 350 degress.
2. Combine the oats and crushed nuts.
3. Spread oat and nut mixture out onto a large baking pan or cookie sheet and toast at 350 degrees for about 15 mins.
4. Mix 1 tbs cornstarch in 1 cup of cold water. Set aside.
5. Bring margarine to a simmer in a saucepan. (make sure the pan is large enough to hold the amount of oat and nut mixture you have made, as all parts of this recipe will eventually coalesce into this pan).
6. Add vanilla, salt and stevia, to the margarine and mingle.
7. Remove oat and nut mixture from oven and mix in the dried chopped fruits. Set aside. Leave the oven on though, you'll need it in Step 11.
8. Pour the cornstarch mixture into the saucepan margarine tincture and stir continuously, be prepared to work quickly as it will start to congeal rather immediately.
9. Once the saucepan mixture begins to reach a relatively high viscosity add the oat/nut/fruit combination and mix until it is evenly coated and begins to bind together.
10. Remove mixture from heat and pack into a rectangular or square Pirex (glass) dish using the backside of a spoon (I'm sure a more appropriate tool exists for this procedure, however I don't what that is). Pack it in nice and tight- remember we've got no eggs, milk or honey holdin' this thing together, so the likelihood that this concoction will survive infancy is immensely based on your skill of spoon-to-granola-compression.
11. Place entire creation back into the 350 degree oven for about 5-10 minutes (keep an eye on it to make sure it does not start to dry up or crack)
12. Remove from oven and let cool. Cut granola into your favorite shapes or use as yogurt or ice cream topping and enjoy!