Basic Granola with Sunflower and Pumpkin Seeds

Granola! Such a versatile, frugal, zero waste, natural and healthy breakfast or snack. And, it makes a great gift for all occasions. Now that it is Purim time, it is a regular in my Purim Basket (Misloach Manot), usually with a yogurt cake and sometimes Moroccan Halva cookies.

Somehow when you buy granola ready made in supermarkets the price tag is really hefty, and you can never know what kind of oil they used to toast the oats.

Making granola at home is actually really cheap ! A kilo of rolled oats in Israel is only 8-10 Shekels ($2.50). And you get to decide on the oil you use. Many granola recipes call for vegetable oil, but I like use using olive oil for a healthier version and I find that it tastes better and richer.

And why do I use pumpkin and sunflower seeds? I find that when I use dried fruits or nuts in granola, it becomes too sweet (dried fruits) and heavier (with the nuts). They also take over the taste of the toasted oats, whereas with seeds they just enhance the flavor with extra added nutrients. Did you know pumpkin seeds are really high in Magnesium which is such an important nutrient for balancing a women’s hormonal health? (Hope you read my last blog post on the “The 5 Women Who Help Me Balance my Nutritional, Mental and Hormonal Health” )  😉

Lastly, you can store and give your granola in glass jars which makes it a lovely zero waste gift for all occasions. ♻️

Basic Granola

What you need:

• 3 cups rolled oats (not instant)
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup honey or silan (date honey)
• 1/4 cup olive oil
• 1/2 cup-3/4 cup mix of pumpkin and sunflower seeds

Preparation:

1. Heat the oven to 150°C (300°F) and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
3. Add in the honey and oil and thoroughly coat the oats.
4. Spread the mixture in an even layer on a baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is light golden brown, about 5 to 15 minutes more.
5. Remove from the oven and cool the granola to room temperature. (Granola will harden as it cools, so you don’t want it to clump together. How to prevent this is to  stir the granola every 5 minutes or so with a spoon or your hands to break it up until it fully cools-about 20 minutes)
6. Stir in the seeds (or whatever additions you like) and transfer to containers.
7. Store the granola in an airtight container. It will last for about 2 weeks outside, or about a month in the fridge.

Notes:

• This recipe can be easily doubled!
• The pumpkin and sunflower seeds are my preference, but you can add whichever additions you like.
• As I mentioned earlier, I prefer using olive oil because it is the best local, healthy and affordable option in my opinion. You can use whatever oil you prefer.
• Make sure you keep a good eye while it is cooking, especially in the last 5-15 minute window. If the granola is a minute or so overcooked it will become too dark/hard. 😞 (Been there MANY times! You live you learn.)

Enjoy and Chag Purim Sameach to all!