This is an easy recipe and makes about two quarts of granola. I store in a mason jar, but any container with a tight fitting lid will maintain freshness for about a week. This recipe can be halved or doubled - feel free to mix in your favorite dried fruit after the granola is removed from the oven.
* If you like whole grains at breakfast, be sure to check out pumpkin oatmeal! Delicious whole grains and a vegetable for breakfast!
|Combine oats, coconut, nuts, seeds and cinnamon. Add honey and oil, mixing well.|
This is honey we pulled from our hives. Make more little bees!
|Spread mixture onto a greased or lined baking sheet.|
|Bake until golden brown. Feel free to toss in 3/4 cup of your favorite dried fruit |
after removing from the oven. Allow granola to cool, then break apart
and store in an airtight container for up to a week.
|Crunchy, oaty, nutty goodness!|
|Breakfast parfait: Greek yogurt, strawberry rhubarb sauce and granola. Super yum!|
2 cups rolled oats
1/2 cup flaked coconut
1/2 cup coarsely chopped nuts of your choice - I like pecans, almonds or walnuts
1/2 cup shelled sunflower seeds
1/4 cup sesame seed
1 tsp ground cinnamon (or more, depending on your tastes)
1/2 cup honey
1/3 cup cooking oil
Preheat oven to 300 degrees. If your oven has a convection function, using it will make a crunchier granola. Combine the first six ingredients in a mixing bowl. Add honey and oil, stirring to combine. Spread mixture on a greased or lined rimmed baking sheet. Bake for 30 minutes, stirring after 20 minutes. Remove from oven and let cool. Break into clumps and place in an airtight container. Consume within a week or freeze for longer storage.