Ingredients Jump to Instructions ↓

  1. 1/3 cup honey

  2. 4 Tablespoons (1/2 stick) unsalted butter

  3. 3 cups old-fashioned oats

  4. 1 cup mixed nuts, including slivered almonds, coarsely chopped pecans, and walnuts

  5. 1/2 cup sweetened coconut flakes

  6. 1/4 cup hulled green pumpkin seeds

  7. 1/4 cup sunflower seeds

  8. 1/2 teaspoon salt

  9. 1/2 cup raisins or golden raisins (or a combination of both)

  10. 1/4 cup dried cranberries or blueberries

  11. 1/4 cup dried banana chips

Instructions Jump to Ingredients ↑

  1. Make sure the oven rack is in the center position and preheat the oven to 325 degrees F.

  2. Combine the honey and butter in a small saucepan. Heat on low heat and stir until melted. Remove from the heat.

  3. Combine the oats , mixed nuts , coconut , pumpkin seeds, sunflower seeds, and salt in a large bowl. Stir with a large wooden spoon to mix well.

  4. Pour the honey butter over the oat mixture and stir until well combined.

  5. Spread the granola evenly in a thin layer on a baking sheet.

  6. Bake, stirring every 5 minutes with a wooden spoon to prevent the granola from sticking or burning, until fragrant and golden brown, about 20 minutes. (Do not overcook-the granola will crisp as it cools.)

  7. Using oven mitts or pot holders, remove the baking sheet from the oven and place on a wire rack to cool. When completely cooled, transfer the granola to a large mixing bowl and stir in the dried fruit.

  8. Transfer to an airtight container and store at room temperature for up to 1 week.

  9. Yield: 6 servings Recipe Source: Emeril's There's A Chef In My Soup! by Emeril Lagasse (HarperCollins Publishers)

  10. Reprinted with permission.


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