047: Savory Granola

Made by Jessica Smith - Member of the Plant-Based Challenge

Time: 1 hour & 10 minutes

Servings: 10

Ingredients

1 1/2 cups rolled oats
1 cup of raw sunflower seeds
1 cup of raw pumpkin seeds
1 cup buckwheat groats
1/2 cup of linseed (flaxseeds)
1/2 cup black or white sesame seeds
1/4 cup nigella seeds ( or use more black of white sesame seeds)
1/4 cup maple syrup
1/4 caraway or fennel seed
1-2 tablespoons of Aleppo pepper
2 tablespoons of tamari
1/4 cup puffed millet
1/4 cup slice almonds
1/4 cup chopped pecans
2-3 teaspoons of sea salt flakes
Freshly ground black pepper

Instructions:

1. Preheat oven to 325F and line a rimmed baking sheet with baking paper.

2. In a large bowl mix together all the dry ingredients – oats, sunflower seeds, pumpkin seeds, buckwheat groats, linseed, sesame seeds, nigella seeds, puffed millet, pecans, almonds, Aleppo pepper, salt and season with lots of black pepper.

3. On a small bowl mix together maple syrup and tamari and mix through oat and seed mixture until evenly coated.

4. Spread mixture in baking sheet . Bake for 45 to 55 minutes, stirring every 15 minutes until golden brown and toasty.

5. Cool completely, break large clumps into smaller pieces. Store in a glass jar or airtight container. Keeps for at least a month.