Surfer's Granola
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 quart
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon sugar
- 1/2 cup raisins
- 1/3 cup honey
- 2 cups old-fashioned oats
- yogurt
- 4 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/3 cup raw sunflower seeds
- 2 tablespoons (packed) light brown sugar
Preparation Heat oven to 300°F. Mix oats, millet and flaxseeds (if using), 1/4 teaspoon salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats. Bring honey, 2 tablespoons oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet. Bake oat mixture, stirring 2-3 times, until dark golden brown, 50-60 minutes. Place sheet on a wire rack and let oat mixture cool completely. Increase oven temperature to 350°F. Mix remaining 1/2 teaspoon salt, remaining 2 tablespoons oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 10-12 minutes. Place sheet on a wire rack and let nut mixture cool completely. Combine oat mixture, nut mixture, and raisins in a large bowl. DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature. Serve granola in bowls with yogurt and sliced fresh fruit.
Preparation Heat oven to 300°F. Mix oats, millet and flaxseeds (if using), 1/4 teaspoon salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats. Bring honey, 2 tablespoons oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet. Bake oat mixture, stirring 2-3 times, until dark golden brown, 50-60 minutes. Place sheet on a wire rack and let oat mixture cool completely. Increase oven temperature to 350°F. Mix remaining 1/2 teaspoon salt, remaining 2 tablespoons oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 10-12 minutes. Place sheet on a wire rack and let nut mixture cool completely. Combine oat mixture, nut mixture, and raisins in a large bowl. DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature. Serve granola in bowls with yogurt and sliced fresh fruit.
