-
-
My review
Honey-Almond Seeded Granola
ccb1122
"All-natural granola using high-quality fats and sugars."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 339 calsOriginal recipe yields 18 servings (9 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix oats, pumpkin seeds, sunflower kernels, sliced almonds, flaked coconut, and sea salt together in a large mixing bowl.
- Beat coconut oil, honey, maple syrup, and vanilla extract with a whisk until smooth; pour over the dry ingredients and mix to coat. Spread the granola onto the prepared baking sheets.
- Bake in preheated oven for 10 minutes. Use a spatula to stir the granola, rotate sheets in the oven, and continue baking until golden brown, about 10 minutes more.
- Let granola cool on the pans to room temperature.
Footnotes
- Cook's Notes:
- Mix wet ingredients with a whisk so the honey and syrup are completely combined. This is important so that the sugars do not burn.
- Watching granola closely after turning it. Every oven cooks differently. You want the granola to be golden, but not turning brown or dry.
- Use baking sheets with sides for easy stirring.
- The granola will keep for 1 to 2 weeks depending on how you store it. We use glass mason jars or craft bakers bags.
Nutrition Facts
Per Serving: 339 calories; 20.5 g fat; 33.9 g carbohydrates; 8.5 g protein; 0 mg cholesterol; 104 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
3/26/2017
This recipe is a keeper. This granola makes a great topping for my homemade yogurt. It even tastes good by itself as a snack.
10/15/2015
Homemade granola puts store bought granola to shame! This one is very good, and I'm having a hard time keeping from nibbling on it. I did halve the recipe (which still makes plenty), and added a...