Homemade Whole Grain, Nuts, Seeds and Fruits Granola
Freshly roasted grains, nuts and seeds, plumped with fruit and glistened with honey — this is nature’s happy face. It’s retro, sure, but it’s so delicious it never goes out of fashion. And here’s what you do ... walk into our fabulous “bulk” section and just go crazy! Practically everything you’ll need is there and the combinations are endless! Serve this totally satisfying recipe with live culture yoghurt and you have a perfect way to fire up your day.
- 3 1/2 cups rolled oats (or other rolled grain) Add to list
- 1/2 cup coconut flakes, unsweetened Add to list
- 1/4 cup flax seeds Add to list
- 1/2 cup nuts in any combination (almonds, walnut, pecans, pistachios, etc.) Add to list
- 1/4 cup sesame seeds Add to list
- 1/4 cup sunflower or pumpkin seeds Add to list
- 1 teaspoon sea salt Add to list
- 1/4 cup canola oil Add to list
- 1/2 cup (or more to taste) honey Add to list
- 1 teaspoon vanilla extract Add to list
- 2 cups dried fruit in any combination Add to list
Preheat your oven to 375° F. Combine all of the ingredients except the fruit. Spread the mixture out in a thin layer on a parchment lined baking sheet. Bake for 20 to 25 minutes, stirring 3 times during the cooking process. The granola should be deep golden brown. Allow to cool and stir in the dried fruit. Store in an airtight container in the refrigerator.
each 1/2 cup serving: 250 cal, 11g fat (1.5g sat), 0mg chol, 160mg sodium, 34g carb, 5g fiber, 6g protein
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.