Don't serve this granola with milk! Use it to garnish salads, roasted veggies, sauteed greens or mashed sweet potatoes. (Or just snack on it. So good!)

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

hands-on:
15 mins
total:
35 mins
Servings:
8
Yield:
1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Line a 15×10-inch baking pan with parchment paper. In a bowl, combine oats, pepitas, hazelnuts, almonds, sesame seeds, poppy seeds, fennel seeds and cumin seeds. In a saucepan, combine olive oil, honey, 1 tablespoon water, the salt, cinnamon, ginger, black pepper, crushed red pepper and smoked paprika. Heat over low, stirring, until mixture resembles a syrup. Pour over dry ingredients and stir until evenly coated. Spread in an even layer in prepared pan.

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  • Bake until light brown, 20 to 25 minutes. Push granola to center of pan; cool completely without disturbing. (This allows clusters to form.) Store granola in an airtight container at room temperature up to 2 weeks or freeze up to 3 months.

Nutrition Facts

283 calories; fat 22g; saturated fat 3g; carbohydrates 17g; mono fat 13g; poly fat 5g; insoluble fiber 4g; sugars 5g; protein 8g; vitamin a 37.4IU; vitamin c 0.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 21.6mcg; sodium 143mg; potassium 226mg; calcium 106mg; iron 3.1mg.
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