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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I love granola/grains for breakfast or lunch. I usually mix this recipe up keeping it in proportions. I add flaxseeds ground. I sometmes try to use 8 grains. This is the basic and I do many variations. My new addiction is Greek Yogurt. Read more . You need to try greek yogurt if you never had it. The 0% to full total greek yogurt all taste the same. I can't repeat enough. Trader Joes carries a Vanilla paste, that is amazing! I sometimes flavor my yogurt with it. Not always. Best way to eat greek yogurt is with honey. Sometimes I add fresh fruit. Still pour on the honey! Enjoy Ingredients:
• 1/2 cup unsalted sunflower seeds |
• 1/2 cup pumpkin seeds |
• 1/2 cup slivered almonds |
• 1/2 cup unsweetened shredded coconut |
• 1/4 cup oat bran |
• 2 cups old-fashioned rolled oats |
• 1/2 teaspoon ground cinnamon |
• 1/4 teaspoon ground ginger (original recipe calls for 1/2 teaspoon) |
• 1/2 cup unsalted butter |
• 1/2 cup honey |
• 1/4 teaspoon orange oil (original recipe calls for 1 teaspoon) |
• 1 cup macadamia nuts, roughly chopped |
• 1/2 cup dried currants |
• 1/2 cup dried apricots, sliced |
Directions:
1. 1. Preheat the oven to 350 degrees F.
2. 2. Combine the sunflower seeds, the pumpkin seeds and the almonds and spread in an even layer on a baking sheet lined with aluminum foil or parchment paper. Toast in the oven for 5 minutes.
3. 3. Add the shredded coconut and toast for an additional 5 minutes. Keep an eye on the coconut because it can burn quickly.
4. 4. Remove the nuts and coconut and set aside to cool down completely.
5. 5. Lower the oven temperature to 300 degrees F.
6. 6. Combine the oat bran, rolled oats, cinnamon and ginger.
7. 7. In a pan, melt the butter. Add the honey and orange oil and mix well.
8. 8. Pour the butter/honey mixture over the oat mixture and mix well.
9. 9. Spread the oat mixture on a baking sheet lined with parchment paper.
10. 10. Bake for 20 minutes and then turn the oat mixture. Bake for an additional 10 minutes, or until golden.
11. 11. Remove from the oven and allow to cool completely. Once cool, break the granola apart into small pieces and place in a bowl. Add the cooled nuts and coconut, the macadamia nuts, currants and apricots.
12. 12. Store the granola in an airtight container in the refrigerator.
13. Note: This recipe will make about 5 cups of granola. Orange oil is a highly concentrated orange extract that should be used sparingly. While the original recipe calls for 1 teaspoon, I would only use 1/4 teaspoon to start. If you want more of an orange flavour use more the next time you make the granola. The orange oil should be stored in the refrigerator once opened. ( don't always add this)
14. I serve this with greek yogurt and ground flaxseed.
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