Makes about 13 cups
Prep 15 min; total 40 min
This granola recipe is much healthier than most store-bought versions, and will give you wholesome energy to start your day off right. Honey, cardamom and hazelnuts make for a highly satisfying flavour combination. Hit the bulk food store for all the ingredients in the amounts you need.
1/3 cup honey
1/4 cup canola oil
2 tbsp ground cardamom
5 tsp cinnamon
2 tsp ground ginger
2 tsp vanilla
1/2 tsp salt
3 cups puffed quinoa
3 cups large flake oats
1 1/2 cups coarsely chopped hazelnuts
1 1/2 cups pumpkin seeds
1/4 cup sesame seeds
1/4 cup chia seeds
1 cup chopped dried apricots
1 cups chopped medjool dates
1 cup toasted coconut chips
Arrange oven racks in top and bottom thirds, then preheat to 325˚F.
Whisk honey, oil, cardamom, cinnamon, ginger, vanilla and salt in a very large bowl until smooth.
Add puffed quinoa, oats, hazelnuts, pumpkin seeds, sesame seeds and chia seeds; stir well to combine and coat evenly with honey mixture. Divide onto 2 baking sheets.
Bake 15 minutes; stir, switch racks, and continue baking until nuts are lightly toasted, about 15 more min.
Place apricots, dates and coconut chips in the bowl. Transfer mixture from baking sheets to bowl; stir to incorporate fruit and coconut. Store in jars, air-tight containers or zip-top bags for up to a month. Sprinkle over yogurt and top with fresh berries or other fruit.