Packed with oats, nuts, and seeds, this energy booster can be made up to 1 week ahead. Serve it as a snack, or for breakfast with yogurt and any kind of seasonal fresh fruit.
Ingredients
2 cups old-fashioned oats
1/4 cup millet (optional; if not using, add an extra 1/4 cup oats)
1 tablespoon golden or other flaxseeds (optional)
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup honey
4 tablespoons extra-virgin olive oil, divided
2 tablespoons (packed) light brown sugar
3/4 cup raw almonds, coarsely chopped
1/3 cup raw shelled pumpkin seeds (pepitas)
1/3 cup raw sunflower seeds
1 tablespoon sugar
1/2 cup raisins
Yogurt
Thinly sliced mangoes, papayas, or other fresh fruit
Millet and golden flaxseeds can be found at natural foods stores and some supermarkets.
Directions
Heat oven to 300°F. Mix oats, millet and flaxseeds (if using), 1/4 teaspoon salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.
Bring honey, 2 tablespoons oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.
Bake oat mixture, stirring 2-3 times, until dark golden brown, 50-60 minutes. Place sheet on a wire rack and let oat mixture cool completely.
Increase oven temperature to 350°F. Mix remaining 1/2 teaspoon salt, remaining 2 tablespoons oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 10-12 minutes. Place sheet on a wire rack and let nut mixture cool completely.
Combine oat mixture, nut mixture, and raisins in a large bowl. DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.
Serve granola in bowls with yogurt and sliced fresh fruit.
