9.23.2013

PISTACHIO PECAN POPPY SEED GRANOLA


Sunday afternoons have become my granola time. I take a little trip to Kensington Market to stock up on bulk dry goods, and then whip up a little container of granola for the week. This week's trip to Kensington also included a little stop at one of my favourite stores to treat myself to an apron and new dish towel...oh the small joys.


PISTACHIO PECAN POPPY SEED GRANOLA // makes enough for the week

Inspired by Always with Butter

Preheat oven to 300.

Ingredients:

2 1/2 cups rolled oat
1/2 cup chopped pecans
1/2 cup pistachios
3 tbsp poppy seeds
2 tbsp brown sugar

1/2 cup butter
1/3 cup honey

What to do:

Mix all dry ingredients in a large bowl;
In a small pan, melt the butter and honey until it begins to boil;
Pour hot mixture into the bowl and mix well to combine;
Spread mixture onto 2 parchment-lined baking sheets;
Bake for about 30 minutes, checking and tossing regularly in 10 minute intervals.


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