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Granola

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We absolutely love granola.  I make this recipe at least once a week.  It doesn’t last long around our house.  It isn’t very sweet, which is how we like it.  However, you can increase the amount of honey if you prefer a sweeter granola.  I alternate which nuts I use.  The recipe below calls for almonds, but I will add or substitute hazelnuts, pecans or walnuts, depending upon what I have in the pantry.   We eat this granola for breakfast with almond milk or Greek-style yogurt and sometimes just plain for snacks.

Ingredients
4 cups extra-thick or old-fashioned oats (not instant oats)
1 cup slivered blanched almonds (raw, not roasted, not salted)
1 cup sunflower seeds (raw, not roasted, not salted)
1 cup pumpkin seeds (raw, not roasted, not salted)
1 cup dried coconut (not sweetened)
1/4 cup flax seeds
1/2  cup honey or agave nectar (use 3/4 cup if you want the granola a little sweeter)
1/2 cup hot water
1 T almond or vanilla extract
1 cup plump raisins, cherries, or other favorite dried fruit

You will also need:
1 large bowl for mixing
1 large cookie sheet with low sides
Small bowl

Instructions
Preheat the oven to 325 degrees Fahrenheit.

Mix together the oats, nuts, sunflower seeds, pumpkin seeds, coconut and flax seeds in a large bowl.

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In a small bowl, mix together the honey, water and almond or vanilla extract.  Stir to combine well.  Pour the liquid over the oat mixture.

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Stir well to coat.  Pour onto the baking sheet.

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Bake for about 60 minutes, stirring in 10 minute intervals (this is important) until the granola is browned.

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Remove from the oven and let cool.  Stir in the dried fruit.

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Store in an airtight container.


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