Serving: 1/2 cup

   4 cups old-fashioned rolled oats
   2 cups coarsely chopped nuts
   1 cup golden raisins
   3/4 cup agave nectar
   1/2 cup butter or margarine, melted
   2 teaspoons ground cinnamon
   1 teaspoon Mexican Vanilla extract
   Salt, to taste

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Combine oats, nuts and raisins in large mixing bowl; mix well and set aside. Combine agave, butter, cinnamon, vanilla and salt in saucepan; bring to boil and cook one minute. Pour agave mixture over oat mixture and toss until well blended. Spread in lightly greased cookie sheet. Bake at 350°F for 20 minutes or until lightly browned; stir every 5 minutes. Cool. Crumble and store in airtight container up to 2 weeks.

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