Be the first to Fruits and nuts are mixed with a honey butter mixture and baked into a crunchy granola snack mixture that kids love. Store in an airtight container to preserve the crunchy texture.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1/3 cup honey
- 4 Tablespoons (1/2 stick) unsalted butter
- 3 cups old-fashioned oats
- 1 cup mixed nuts, including slivered almonds, coarsely chopped pecans, and walnuts
- 1/2 cup sweetened coconut flakes
- 1/4 cup hulled green pumpkin seeds
- 1/4 cup sunflower seeds
- 1/2 teaspoon salt
- 1/2 cup raisins or golden raisins (or a combination of both)
- 1/4 cup dried cranberries or blueberries
- 1/4 cup dried banana chips
Preparation:
Make sure the oven rack is in the center position and preheat the oven to 325 degrees F.
Combine the honey and butter in a small saucepan. Heat on low heat and stir until melted. Remove from the heat.
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.
Pour the honey butter over the oat mixture and stir until well combined.
Spread the granola evenly in a thin layer on a baking sheet.
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.)
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.
Transfer to an airtight container and store at room temperature for up to 1 week.
Yield: 6 servings
Recipe Source: Emeril's There's A Chef In My Soup! by Emeril Lagasse (HarperCollins Publishers)
Reprinted with permission.
Combine the honey and butter in a small saucepan. Heat on low heat and stir until melted. Remove from the heat.
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.
Pour the honey butter over the oat mixture and stir until well combined.
Spread the granola evenly in a thin layer on a baking sheet.
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.)
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.
Transfer to an airtight container and store at room temperature for up to 1 week.
Yield: 6 servings
Recipe Source: Emeril's There's A Chef In My Soup! by Emeril Lagasse (HarperCollins Publishers)
Reprinted with permission.
