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Recipe: Honey Granola

Written by Melissa Pasanen on . Posted in Recipes

Honey Granola
Yields 7
At one point Phil Merrick called this recipe “Authentic 
Hippie Granola,” he explains, because 
it originated with his older brother, “an 
alternative-lifestyle type from Ann 
Arbor. It was the way he and his friends made granola circa 1970 in their co-op 
communal living situation.” Notable for its lightly honeyed sweetness and lack of spices, Merrick likes that the grain, seeds and honey shine. “Honey has a distinct flavor that complements grains,” he says. You can add a teaspoon or two of your favorite spices — just know that Merrick is a purist and feels they obscure all that pure nutty, oaty granola goodness.
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Ingredients
  1. 5 cups old-fashioned or quick-
cooking oats
  2. ½ cup raw sunflower seeds
  3. ½ cup roughly chopped raw whole almonds
  4. ½ cup roughly chopped raw walnut pieces
  5. ½ cup unsweetened flaked coconut, optional
  6. ¼ cup raw sesame seeds, optional
  7. ½ cup honey (see note at end)
  8. 2 tablespoons canola oil
  9. 1 generous cup dried fruit such 
as raisins, golden raisins or 
sweetened cranberries
Instructions
  1. Preheat oven to 375 F.
  2. Line a large rimmed baking sheet (jelly roll pan) or shallow roasting pan with parchment or a nonstick baking mat.
  3. In a large mixing bowl, stir together oats, sunflower seeds, almonds and walnuts, and coconut and sesame seeds, if using.
  4. In a small bowl, whisk together honey and oil. (If honey is not pourable, warm slightly in a microwave or on stovetop over low heat until liquefied.)
  5. Pour honey mixture over oats mixture and stir to distribute evenly.
  6. Spread granola in prepared sheet. Bake granola 12 to 15 minutes until dark golden brown, stirring once about 8 minutes into baking to prevent granola at edges of pan from getting too dark.
  7. Set pan on a rack and cool completely. Add dried fruit and store in an airtight container for up to 1 week.
Notes
  1. We upped the amount of honey from August First's recipe to allow for a bit of clumping in the final result.
  2. Photo by Ken Burris.
Adapted from baker and co-owner Phil Merrick, August First, Burlington
Adapted from baker and co-owner Phil Merrick, August First, Burlington
Vermont Life Magazine http://vermontlife.com/
Melissa Pasanen

Melissa Pasanen

Contact Melissa Pasanen at mpasanen@aol.com and follow her on Twitter at www.twitter.com/TasteofVermont.

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