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Author Notes: After making homemade granola for the first time, I will never eat store bought again! A good friend gave me a cookbook with healthy recipes right around Christmas, and it inspired me to eat healthier for 2013. This recipe is inspired from the cookbook "True Food - Seasonal, Sustainable, Simple, Pure" by Andrew Weil. The recipe in the cookbook uses cardamon and a good amount of coriander. The wonderful thing about homemade granola is that you can add your favorite nuts, seeds, and spices to make it to your liking. I really love the flavor of the orange zest in this granola. It tastes great with yogurt and honey, with milk, or plain. Eat it for breakfast, lunch, or snack! —bakeitandmakeitwithbeth
- 1 1/2 tablespoons expeller-pressed canola oil
- 1/4 cup honey
- 2 tablespoons pure maple syrup
- 1/8 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw cashews
- 1/4 cup brown flax seeds
- 1/2 teaspoon freshly grated orange zest
- 1/2 cup raisins
- 2 - 3 tablespoons dark chocolate chips (optional)
- Preheat the oven to 305 degrees.
- Line a baking sheet with a piece of parchment paper.
- In a large bowl, mix together the canola oil, honey, maple syrup, salt, cloves, and coriander.
- Add in the rolled oats, pumpkin seeds, cashews, and flax seeds to the bowl and mix well.
- Spread the mixture in a thin layer onto the baking sheet.
- Bake for 25 minutes, then stir granola and return to the oven for another 15 minutes.
- Remove the granola from the oven and allow it to cool completely.
- Stir in the orange zest, raisins, and dark chocolate chips.
- Store granola in an airtight container in kitchen.
- This recipe was inspired by a granola recipe in the cookbook "True Food: Seasonal, Sustainable, Simple, Pure" by Andrew Meil.
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