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Customize this recipe by subbing in other nuts and seeds.
- 1 cup blanched hazelnuts, very coarsely chopped
- ½ cup raw shelled sunflower seeds
- ½ cup unsweetened shredded coconut
- Dried fruit and plain whole Greek yogurt (for serving)
Preheat oven to 350°. Toss oats, hazelnuts, almonds, sunflower seeds, coconut, honey, oil, and salt in a large bowl. Spread out on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until crisp and golden brown, 20–25 minutes. Let cool. Serve with dried fruit and yogurt.
DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.