gluten free maple-walnut granola and exercise

I exercised first thing. Warmed up by walking fast (2.9 mph) on treadmill while listening to the Greatest Hits of Run DMC for 15 minutes. Then did the bowflex workout. Here's my default breakfast and snack. I have it with almond milk since dairy isn't my friend.I make it gluten free by using gluten free oats.)Also, I've yet to find currants so I usually add 2x the cranberries or use another dried fruit AND I change the seeds from time to time: pumpkin, flax, whatever's on hand or sounds good while I'm at the store. This mix can be expensive - it's worth it taste wise and energy wise - it's nutrient rich and the 1/2 cup serving keeps me energized for hours. The expense comes in with the maple syrup - not that corn stuff that flavored - real maple syrup. The recipe software I'm using estimated the cost at $33 for two batches.

Maple-Walnut Granola
Makes 7 servings
perfect breakfast and snack for type A blood
source: "Eat Right for Your Type" page 127

4 cups Gluten Free Bob's Red Mill Rolled Oats
1 cup Ener G pure Rice Bran
1 cup sesame seeds
1/2 cup dried cranberries
1 cup chopped walnuts
1/2 cup dried currants
1 teaspoon vanilla extract
4 tablespoons organic canola oil
3/4 cup maple syrup

Preheat oven to 250 degrees F.
In a large mixing bowl combine the oats, rice bran, seeds, dried fruit, nuts, and vanilla.
Add the oil and stir evenly.

Pour in maple syrup and mix well until mixture is evenly moistened.
Mixture should be crumbly and sticky.
Spread mixture on a lightly oiled cookie tray and bake for 90 minutes, stirring every 15 minutes for even toasting until the mixture is golden brown and dry.
Cool thoroughly and store in airtight container.