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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | dry oats | 3/4 | cups | sunflower seed kernels, raw | 3/4 | cup, chopped | walnuts | 1 | cup, chopped | cranberries, dried | 1 | cup | pumpkin seed kernels, raw | 2/3 | cup, unpacked | brown sugar | 1/2 | cup | honey | 4 | tablespoons | butter |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 425F. | | 2 | Combine the oats, sunflower seeds, walnuts and pumpkin seeds on a large cookie sheet and place in the oven for 10-15 min. Make sure you turn the mixture often to even toast the seed and avoid burning. | | 3 | Melt the butter over medium low heat. Once melted, add sugar and honey with a teaspoon of kosher salt. | | 4 | Pull the seeds from the oven once toasted and place in large mixing bowl. Add the wet mixture and stir throughly with a wooden spoon or spatula. Sugar can stick and cause burns to skin so do not handle the mixture until cooled. | | 5 | Place the mixture in a square tray that is the shape you want your bars to be when complete. I put mine in a casarole dish lined with parchment paper. | | 6 | Press down evenly and firmly to compact the granola with the wet "glue" mixture. | | 7 | Allow to cool over several hours. Once cool, slice and store. |
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