Honey Coconut Cardamom Granola (4 seeds - nut-free)
High protein, gluten-free, dairy-free, refined sugar-free, vitamin rich, nut-free
Granola is my go-to breakfast and I prefer to make my own, so I can blend my favorite seeds, spices and dried fruit. This granola easily rivals any high-end, super expensive granola from a health-food store. And it is homemade! I enjoy giving my granola as gifts to my friends and family.
Honey Coconut Cardamom Granola (4 Seeds - Nut-free)
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
5 cups rolled oats
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup sesame seeds
1/3 cup chia seeds
1 teaspoon each- (3 teaspoons spice) cardamom, ginger & nutmeg
1 teaspoon sea salt
2/3 cup honey
1/3 cup olive oil
1/3 cup coconut oil
1 tablespoon vanilla
1 cup shredded coconut
1 cup dried apricots, finely sliced
Makes 10 cups
Having trouble finding the ingredients to make this recipe? Click on each ingredient and we will link you to our recommendation with Amazon. Or go to our page directly and shop there:
Instructions
1. Heat oven to 300ºF/150ºC. Line 2 large baking sheets with parchment paper, set aside.
2. Place oats, pumpkin, sunflower, sesame, and chia seeds plus 3 teaspoons of your favorite spices and salt in a large bowl and toss to combine.
3. Warm honey in a small saucepan over medium heat. Whisk and simmer for 5 minutes. Remove from heat, add olive oil, coconut oil and vanilla extract, pour into dry ingredients, and mix well.
4. Spread the granola out evenly on the prepared baking sheets. Bake for 45 minutes, stirring once halfway through. Then remove from the oven, add the coconut, and give the mixture a good stir. Bake for 15 more minutes, until the granola is lightly toasted and golden.
5. Remove from the oven and let cool until granola reaches room temperature. Then stir in the apricots or any other optional add-ins you prefer.
6. Allow to cool and store in your favorite jars or cellophane bags to give as gifts. Store in an airtight container at room temperature for up to 1 month.
Photos by Milkshake Creative
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!