Natalie and Brittany are joined in the Daytime Kitchen with local food blogger Christina Nifong. September is National Honey Month, so Christina is making a delicious honey granola.
Here’s the recipe:
4 cups rolled oats
1 cup raw, unsalted nuts of your choice (good options: sliced almonds, walnut pieces, chopped cashews or chopped pecans)
1 cup of a second kind of raw, unsalted nuts; you’ll want two for variety
1/2 cup raw, unsalted seeds (good options: sunflower seeds, sesame seeds or a grain, like quinoa)
1/2 cup unsweetened, shredded coconut
1/4 cup coconut sugar
2 tsp. ground cinnamon
1/2 tsp. fine sea salt
1/2 cup applesauce
1/3 cup honey (local, if you can get it)
2 Tbsp. coconut oil (can use canola oil or sunflower oil if you prefer)
1/2-3/4 cup dried fruit of your choice (cranberries, pineapple, bananas, raisins and cherries are all tasty in this recipe)
Heat oven to 325°F. Spread parchment paper on two standard-sized cookie sheets.
In a large bowl, stir together oats, nuts, seeds, coconut, sugar, cinnamon and salt.
In a separate bowl, whisk applesauce, honey and oil. Make a well in the dry ingredients and pour in the applesauce mixture all at once. Stir until everything is well-coated.
Spread granola evenly across two pans. Bake for 20 minutes in center rack of the oven, stirring once, after 10 minutes.
Remove from oven once granola is a toasty brown color. Let cool on pans for 10 minutes. Granola will gain its crunch as it cools.
Pour into large glass canister or other air tight container for storage.