Eight-Grain Granola

17 ingredients
10 steps

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 cup kamut flakes or kamut puffs
  • 1 cup spelt flakes
  • 2 tablespoons black quinoa
  • 2 tablespoons millet
  • 2 tablespoons buckwheat groats
  • 1 tablespoon teff (an African cereal grain)
  • 1 tablespoon amaranth
  • 3/4 cup honey
  • 1/2 cup granulated raw sugar
  • 2 teaspoons sea salt
  • 3/4 cup canola oil
  • 1/4 cup Marcona almonds
  • 1/4 cup seedless raisins
  • 1/4 cup dried apricots, coarsely chopped
  • 1/4 cup dried currants
  • 1/4 cup dried cranberries

Directions

  1. 1
    Heat oven to 250 degrees.
  2. 2
    Line a large baking sheet with parchment paper, and set aside.
  3. 3
    In a large bowl, combine oats, kamut, spelt, quinoa, millet, buckwheat, teff and amaranth.
  4. 4
    In a separate bowl, whisk together honey, sugar, salt, oil and almonds.
  5. 5
    Add to the bowl of grains and mix until well combined.
  6. 6
    Spread mixture evenly across baking sheet.
  7. 7
    Bake for 45 minutes to 1 hour, stirring every 15 minutes, until golden brown; the mixture will still be soft and wet, but will become firm and crisp as it cools.
  8. 8
    Remove from heat and mix in raisins, apricots, currants and cranberries, then cool completely.
  9. 9
    If necessary, break up clumps into smaller pieces.
  10. 10
    Store in an airtight container for up to 1 week.

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