This actually came out more like a crunchy breakfast cereal than a traditional granola, but it was super tasty (and a lovely change) nonetheless. Borrowed from Bon Appétit, this is now also officially in the ‘Granola Rotation’!
2 c. large flake oats
1/4 c. millet AND 1 T. flaxseeds
1/4 t. salt AND 1 c. hot water
1/2 t. cinnamon AND 1/4 t. ground ginger
1/3 c. honey
2 T. EACH brown sugar AND olive oil
1/2 t. salt AND 2 T. olive oil
3/4 c. raw almonds coarsely chopped
1/3 c. EACH raw pepitas AND sunflower seeds
1 T. sugar
1/2 c. raisins
In a medium bowl, thoroughly combine the oats, millet, flaxseeds, 1/4 teaspoon salt, hot water, cinnamon and ginger and then leave it all to sit and soak for about 15 minutes. Preheat the oven to 300 and line a large baking sheet with parchment.
In a small pot, bring the honey and 2 tablespoons each of brown sugar and olive oil to a boil, stirring to dissolve the sugar. Add the honey mix to the oat mix, stir well to coat all and then spread this new mix out in an even layer on your prepared baking sheet. Bake until everything is golden brown, about 50 to 60 minutes, making sure to give it all a stir a couple of times. Leave the baking sheet on a rack to cool completely.
Increase the oven temperature to 350 and line a second baking sheet with parchment. In a medium bowl, mix together the 1/2 teaspoon of salt, 2 tablespoons of olive oil, almonds, pepitas, sunflower seeds and sugar and then spread this mix evenly on your prepared baking sheet. Bake, stirring occasionally, for 10 to 12 minutes until the nuts are golden brown, and then leave this baking sheet to cool completely as well.
Once all is cool, combine the oat mix, nut mix and raisins and store in an airtight container until you wish to use it – we love all of our granola variations with Greek yogurt and fruit – enjoy!