When you learn this granola, there are endless things you can do with it. Different nuts, different seeds, different grains. Even substituting different sweeteners can change it up. Get comfortable with the recipe and then have at it. When using it with the Granola Crusted French Toast, I leave the dried fruit out of it. But that’s just me.
- 6 cups rolled oats (not quick cooking or instant)
- 1/2 cup slivered almonds
- 1/2 cup raw pumpkin seeds
- 1/4 cup flax seed (grinding it first is a better way for your body to absorb the nutrients
- 1/4 cup sunflower seeds
- 1 tsp ground cinnamon
- Dash of salt
- 3/4 cup honey – melt it a bit if it’s hard
- 1/2 cup orange juice
- 1 vanilla bean – cut down the middle to open it up and scrape out the beans (P.S. or you can use 2 tsp of vanilla extract)
- 1 cup chopped dried fruit of any kind
- Heat the oven to 350 degrees.
- In a bowl, combined the dry ingredients
- Mix the melted honey, orange juice and vanilla bean in a small bowl and then pour into the dry ingredients
- Mix thoroughly to coat
- Spread evenly on a baking sheet and bake around 30 minutes stirring occasionally
- The mixture should brown evenly. The browner it gets the crunchier it gets. If it gets black … well … it’s burnt.
- Remove the pan from the oven and add the dried fruit.
- Stir once in awhile until the mixture cools
- Store in a sealed container in the refrigerator. It will keep indefinitely they tell me.
Use this is our Honey Granola crusted French Toast.