Seabuckthorn Granola

Recipe Provide by: Sarah Galvin, BSHEc
Columnist for the Western Producer



INGREDIENTS:
1/2 cup (125 mL)   unsalted butter
1/2 cup (125 mL)   honey
1/4 tsp (1 mL)   sea salt
1/2 pkg    freeze dried nvigorate seabuckthorn
5 cups (125 L)   unsalted butter
1/4 cup (60 mL)   oatmeal
2 tbsp (30 mL)   each of sliced almonds, almond pits, walnut pieces, pumpkin seeds, sunflower seeds, unsweetened fine shred coconut
1/4 cup   sesame seeds
2/3 cup   golden raisins, chopped
2/3 cup   dried apricots, coarsely chopped


DIRECTIONS:

  • Melt butter, salt and honey over medium low heat. Remove from heat and add freeze dried sea buckthorn. Mix it in with a fork.
  • Measure oatmeal, nuts, seeds and coconut onto a 12” x 17 1/2" baking sheet. Pour the honey mixture over and mix thoroughly, using fingers if necessary. Pack down tightly.
  • Bake in a 325 F oven for 10 minutes. Remove from oven and stir. Pack down tightly. Return to oven for 6 minutes. Then rotate the pan and bake for an additional 5 minutes.
  • Remove from oven and let cool, untouched. When cooled pour into a large bowl. Add chopped apricots and raisins. Store at room temperature in a tightly lidded container for up to one month or freeze in a sealed freezer bag for up to three months.

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