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Serves
12
Author Notes
After making homemade granola for the first time, I will never eat store bought again! A good friend gave me a cookbook with healthy recipes right around Christmas, and it inspired me to eat healthier for 2013. This recipe is inspired from the cookbook “True Food – Seasonal, Sustainable, Simple, Pure” by Andrew Weil. The recipe in the cookbook uses cardamon and a good amount of coriander. The wonderful thing about homemade granola is that you can add your favorite nuts, seeds, and spices to make it to your liking. I really love the flavor of the orange zest in this granola. It tastes great with yogurt and honey, with milk, or plain. Eat it for breakfast, lunch, or snack! —bakeitandmakeitwithbeth
Ingredients
1 1/2 tablespoons
expeller-pressed canola oil
1/4 cup
honey
2 tablespoons
pure maple syrup
1/8 teaspoon
salt
1/2 teaspoon
ground cloves
1/4 teaspoon
ground coriander
1 1/2 cups
old-fashioned rolled oats
1/2 cup
raw pumpkin seeds
1/2 cup
raw cashews
1/4 cup
brown flax seeds
1/2 teaspoon
freshly grated orange zest
1/2 cup
raisins
2 – 3 tablespoons
dark chocolate chips (optional)
Directions
- Preheat the oven to 305 degrees.
- Line a baking sheet with a piece of parchment paper.
- In a large bowl, mix together the canola oil, honey, maple syrup, salt, cloves, and coriander.
- Add in the rolled oats, pumpkin seeds, cashews, and flax seeds to the bowl and mix well.
- Spread the mixture in a thin layer onto the baking sheet.
- Bake for 25 minutes, then stir granola and return to the oven for another 15 minutes.
- Remove the granola from the oven and allow it to cool completely.
- Stir in the orange zest, raisins, and dark chocolate chips.
- Store granola in an airtight container in kitchen.
- Enjoy!
- This recipe was inspired by a granola recipe in the cookbook “True Food: Seasonal, Sustainable, Simple, Pure” by Andrew Meil.