You can easily substitute any seeds, nuts and dried fruit that you have in the cupboard! As long as you keep the same total amounts, then you will have the perfect clustered, crunchy granola every time!
I eat oats in some form for breakfast every single day: overnight oats, hot cooked oats or Greek yogurt with homemade honey granola! I started this oatmeal tradition in college because the cafeteria scrambled eggs didn’t even come close to rivaling my mom’s. #spoiled
Leery of runny eggs and limp bacon I made my way to the oatmeal station and never left! I ate hot oatmeal every single morning for the next 4 years!
The Oatmeal Guy would see me coming and dish up a big bowl! It would be complete with a generous scoop of raisins and brown sugar.
But I’m not in college any more and some days you have to mix it up.
I know I've said this before, and I don't feel any qualms saying it again, I do believe this super easy-to-make Honey Granola deserves a spot in your consideration of "new favorite breakfast" items!
- 125 g Oats (toasted)
- 2 T Chia seeds or pumpkin seeds
- ¼ c Buckwheat seeds (toasted, optional)
- 50 g Pistachios (chopped)
- 50 g Pecans (chopped)
- ½ t Kosher Salt
- ¼ c Cranberries (dried)
- ¼ c Raisins
- In a large bowl combine, oats, chia or pumpkin seeds, buckwheat seeds, pistachios, pecans, and salt. Toss to mix.
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a pot combine oil, honey, sugar and vanilla extract. Bring to a boil, stirring occasionally.
- Cook until honey begins to caramelize. Pour over dry ingredients and stir to combine.
- Spread in clusters on baking sheet and bake in preheated oven for 3 minutes or until nuts are toasted.
- Immediately spread the dried fruit over the top and mix to combine. Make sure there are still nice clusters.
- Allow to cool completely and break into pieces.