On my recent shopping trip to Holbrook Farm I picked up a small container of Honey Greek Yogurt made by Hastings Family Farm in Suffield, CT. I also happen to love the combination of honey and yogurt. As soon as I saw the yogurt, I thought breakfast and then I thought that homemade granola would be the perfect accompaniment.
I especially love thick styles of yogurt and was excited to find a locally made version.
Whenever I make granola, I go with a big batch. This way I can enjoy a healthy breakfast throughout the week without too much trouble.
- 3 cups whole, rolled oats
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/3 cup maple syrup
- 1/2 cup grapeseed oil
- Salt, to taste
- Preheat oven to 300 degrees Fahrenheit.
- Line a rimmed 9in. x 13in. baking sheet with parchment paper.
- In a large bowl combine the oats, nuts and seeds. Set aside.
- In a small bowl whisk together the maple syrup and grapeseed oil.
- Pour the syrup mixture over the oat mixture, season with salt and mix until the oats are thoroughly coated.
- Spread the mixture in a thin, even layer on the lined baking sheet.
- Bake in the oven for 20 minutes. Stir and continue baking for another 15-20 minutes.
- Once the granola is lightly golden, remove from the oven and let it cool completely in the baking sheet. It will get crunchy as it cools.
- Eat right away or transfer to an air tight container to enjoy later.
- If you don’t have grapeseed oil you can use vegetable oil, coconut oil or even melted butter.
- Spice things up by adding 1/2 teaspoon of ground cinnamon, nutmeg or cardamom.
Think of this recipe simply as a guide; it’s completely adaptable to whatever you like or have available. Swap honey for maple syrup. Use whatever nuts and seeds you have in the pantry. Toss in some dried fruit. In other words have fun with it.