SUPERSEEDY GRANOLA

Traditionally thought of as a breakfast cereal with milk, granola also makes a crunchy, sweet-tasting snack served on its own.

SERVES: 6     PREP: 20 MINS, PLUS COOLING     COOK: 30–35 MINS

1⅔ cups rolled oats

¼ cup pumpkin seeds (pepita)

¼ cup sunflower seeds

¼ cup sesame seeds

1 teaspoon ground cinnamon

2 tablespoons packed light brown sugar

2 tablespoons olive oil

2 tablespoons honey juice of 1 small orange

½ cup diced dried apple slices

⅓ cup dried blueberries

¼ cup dried cranberries

1. Preheat the oven to 325°F. Add the rolled oats, pumpkin seeds, sunflower seeds, and sesame seeds to a 7 x 11-inch roasting pan. Sprinkle with the cinnamon and sugar, and stir together.

2. Drizzle the oil, honey, and orange juice over the top and mix together. Bake in the preheated oven for 30–35 minutes, stirring after 15 minutes, moving the mix in the corners to the center because the edges will brown more quickly. Try to keep the granola in clumps. Return to the oven and stir every 5–10 minutes, until the granola is an even, golden brown.

3. Sprinkle the dried apple, blueberries, and cranberries over the top and let the granola cool and harden. Spoon into a tightly sealed plastic container or jar and store in the refrigerator for up to four days.

per serving: 358 cal / 16.3g fat / 2.2g sat fat / 48g carbs / 23.5g sugars / trace salt / 6.2g fiber / 12.3g protein

MIX & MATCH

Vary the types of seeds or omit them and replace with your favorite nuts—unblanched, coarsely chopped almonds or whole hazelnuts work well.