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

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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

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