Packed with oats, nuts, and seeds, this energy booster can be made up to 1 week ahead. Serve it as a snack, or for breakfast with yogurt and any kind of seasonal fresh fruit.
Recipe information
Yield
Makes about 1 quart
Ingredients
Ingredient info:
Preparation
Step 1
Heat oven to 300°F. Mix oats, millet and flaxseeds (if using), 1/4 teaspoon salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.
Step 2
Bring honey, 2 tablespoons oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.
Step 3
Bake oat mixture, stirring 2-3 times, until dark golden brown, 50-60 minutes. Place sheet on a wire rack and let oat mixture cool completely.
Step 4
Increase oven temperature to 350°F. Mix remaining 1/2 teaspoon salt, remaining 2 tablespoons oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 10-12 minutes. Place sheet on a wire rack and let nut mixture cool completely.
Step 5
Combine oat mixture, nut mixture, and raisins in a large bowl. DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.
Step 6
Serve granola in bowls with yogurt and sliced fresh fruit.
Recipe notes
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