earl grey & strawberry granola
Recipe from YumUniverse Pantry to Plate ©Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Serves: 8+
  • 3 cups (240 g) rolled oats
  • 1 cup (240 mL) maple syrup (Heather uses unpasteurized honey)
  • ¾ cup (105 g) raw, unsalted almonds, chopped
  • ½ cup (70 g) raw, unsalted sunflower seeds
  • ¼ (30 g) cup raw, unsalted pepitas
  • ¼ cup (60 mL) extra virgin olive oil
  • 1 tablespoon Earl Grey tea leaves, ground in coffee grinder
  • 1 teaspoon grated orange zest
  • ¾ teaspoon sea salt
  • 1 cup (20 g) dried strawberries
  1. Preheat oven to 300F.
  2. In a large bowl, combine oats, maple syrup, almonds, sunflower seeds, pepitas, olive oil, tea, zest, and salt.
  3. Spread the mixture in an even layer roughly ¼ inch thick on a parchment lined baking tray. Give it a light press and bake for 35 to 40 minutes, stirring every 10-15 minutes until toasty, golden brown.
  4. Once cooled, transfer granola to abowl and break apart; fold in the strawberries.
  5. Store in an airtight container in the pantry or fridge for 4-8 weeks.
Recipe by love me, feed me at http://www.lovemefeedme.net/earl-grey-strawberry-granola/