Toasted Honey Nut Granola

Toasted Honey Nut Granola


I do believe breakfast is the most important meal of the day for many reasons. One of the ways to start your day
could be with a bowl of this delicious homemade granola inspired by my mother’s recipe. For as long as I can
remember, my mother has always made a big batch of granola and kept it in a glass jar in the kitchen to enjoy it
with whatever we wanted. I love to eat granola with soy milk and fresh fruits and/or berries of all kinds.
Makes: 12 servings
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min


3 cups rolled oats
1/2 cup chopped raw nuts (for example, almonds, walnuts, pistachios, pecans)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup coconut flakes
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
1/4 teaspoon sea salt
1/3 cup Bee Bodhi Virgin honey
1/4 cup extra virgin olive oil
1/2 cup dried fruits or berries (for example, raisins, apricots, cranberries, apples, pitted dates, mango)
1/3 cup hemp seeds
1/3 cup puffed grains (for example, buckwheat, quinoa, rice)



- Preheat the oven to 160°C and place a sheet of baking paper onto a baking tray.
- In a large bowl, mix together with a fork the oats, nuts, sunflower seeds, pumpkin seeds, coconut flakes,
cinnamon, cardamom, nutmeg, and salt.
- Pour over the olive oil and honey and mix thoroughly with your bare hands, so every little grain, nut and seed
gets coated.
- Transfer to the parchment-lined baking tray and bake in the centre rack of the oven for 25 minutes, or until
golden. Stir every 10 minutes to achieve an even golden colour.
- When removed from the oven, add any dried fruits or berries, hemp seeds and puffed grains, and let cool. It
will continue to harden as it cools.
- When fully cooled, transfer the granola to an airtight container or large glass storage jar.

- Want to shorten the cooking time? Turn up the heat a bit but be sure to keep an eye on it and stir more
frequently to avoid burning. The granola is ready when it’s golden.