Grain-Free Honey Granola
- Prep Time 0:05
- Cook Time 0:22
- Estimated Cost $12.50
- 10 Comments
This granola isn’t cheap, but it is quite filling, so a little bit goes a long way. Plus, it’s soooo good—equally so for breakfast with almond milk as it is sprinkled over ice cream for dessert.
Since several different types of nuts, seeds and dried fruit are called for, head to your grocer’s bulk section to buy only the amounts called for (which, by the way, is a great money-saving rule to abide by in general—why buy a 24-oz. bag of expensive cashews if you only need 1/2 cup for your recipe?).
- 1/2 cup honey (agave or maple syrup would also work) Pantry
- 1/8 cup unsalted butter (or use coconut oil) $1.50 for a stick
- 1 1/2 tsp ground cinnamon $1.50 for 1 oz
- 1/2 tsp salt Pantry
- 1/2 cup pumpkin seed kernels (pepitas) $1.50
- 1/2 cup slivered almonds $2
- 1/2 cup raw cashews $2
- 3 tbsp sesame seeds $1.50
- 1/2 cup pitted dried apricots, chopped (any other dried, pitted and chopped fruit would also work) $2.50
Recipe Serves 3-4
- Preheat oven to 350 degrees F. Line a bakng sheet with parchment paper and set aside.
- In a large pot, heat the honey and the butter (or coconut oil) over medium heat until completely combined. Remove from heat.
- Stir the nuts and seeds into the warm mixture in the pot and continue stirring until it is all evenly coated.
- Spread the mixture on the prepared baking sheet and bake for 16-18 minutes, stirring occasionally. The granola should be golden-brown.
- Remove from oven, let cool completely, then break apart and toss with the dried fruit.
- Granola will keep in an airtight container for up to a week.