Honey Granola with Pumpkin Seeds and Dried Cranberries

March 26, 2019

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Granola is high on my list of things to make at home instead of buying.  It is easy to throw together and can be customized in millions of ways.   

 

Our homemade honey granola recipe is a favorite because we use our own honey and combine it with some ingredients that are high in fiber and Omegas to add nutritional value.  It does not have white or brown sugar, like some granola recipes, a we prefer the sweetness of natural honey.    

 

 

We follow a similar set of basic rules as those described by The Kitch'n - stir equal amounts honey and oil; add seasoning (cinnamon and salt); add oats, nuts, and seeds; bake at a low temp, stirring a few times; and add dried fruit at the end.  

 

This granola is awesome on yogurt as a hearty weekday breakfast.  It can also be eaten like cereal, with a little bit of milk.  

 

We love the colors and flavors of this granola, and it packs a hearty punch!

 

 

 

Ingredients

1/2 cup raw local honey

1/2 cup olive oil

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups rolled oats

1/2 cup slivered almonds

1/4 cup sunflower or pumpkin seeds

2 teaspoons ground flax

1/2 cup dried cranberries

 

Directions

Heat oven to 300 degrees. 

 

Stir together the honey and olive oil in small saucepan over low heat until well-combined (depending on the consistency of the honey it may need time to liquify).  Remove from heat and stir in the cinnamon and salt.  Pour liquids into a large mixing bowl.

 

Add oats, almonds, and sunflower or pumpkin seeds to the liquid ingredients, then sprinkle the ground flax over the top of the ingredients to distribute.  Stir everything together until the dry ingredients are well-coated.  Do not add the dried cranberries yet.

 

Spread the mixture out on a rimmed sheet pan (11x17).  You can put parchment paper on the pan for easier clean up.

 

Bake 30 minutes, stirring at the 10 minute and 20 minute mark.  Remove from oven and let cool 5-10 minutes then add the dried cranberries.  Allow to fully cool, then store in a container with a tight seal.  

 

 

 

 

  

 

 

 

 

 

 

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