Honey Granola for a Slow Morning

Set out g Oats toasted, T Chia seeds or pumpkin seeds, and c Buckwheat seeds toasted before you start Honey Granola for a Slow Morning. The batch is written for 12 people.

Count on 15 minutes of prep, about 15 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Dry Ingredients

• 125 g Oats toasted
• 2 T Chia seeds or pumpkin seeds
• ¼ c Buckwheat seeds toasted, optional
• 50 g Pistachios chopped
• 50 g Pecans chopped
• ½ t Kosher Salt
• ¼ c Cranberries dried
• ¼ c Raisins

Wet Ingredients

• 20 g Canola Oil
• 125 g Honey
• 37 g Sugar
• ½ t Vanilla Extract

How the cooking goes

1. In a mixing bowl combine, oats, chia or pumpkin seeds, buckwheat seeds, pistachios, pecans, and salt. Toss to mix.
2. Warm the oven to 350°F and prepare a sheet pan with parchment.
3. In a pot combine oil, honey, sugar and vanilla extract. Heat it until it boils, stirring now and then.
4. Cook until honey begins to caramelize. Pour over dry ingredients then stir to combine.
5. Lay in clusters on sheet pan and bake in preheated oven for 3 minutes or until nuts are toasted.
6. Immediately spread the dried fruit over the top then mix to combine. Make sure there are still nice clusters.
7. Allow to cool until it is no longer warm and break into pieces.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Dessert sauces, open Hot Fudge Sauce Simmered Until Spoonable and Butterscotch Sauce Simmered Until Spoonable.