Jones' Farmer Blog

Behind the scenes and lessons at Jones Family Farms in Shelton, CT

Honey Granola

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Tomorrow’s Friday Farmers’ Market will feature everything HONEY.  Local beekeeper and author C. Marina Marchese will be at the market signing copies of her book, organizing honey tastings, and talking about honey in Connecticut.  Chef Sherry will demonstrate how to make flatbread with ricotta cheese, honey, and blueberries.  Children will be able to make pipe cleaner bees and learn about honeybees on the farm.  Wewill also have a bunch of delicious honey baked goods available- one of our favorites being Honey Granola.

Our granola recipe is adapted from THIS recipe by Giada de Laurentiis.  It changes each time we make it, depending on the dried fruits, nuts, and seeds we have available.  We like our granola on top of yogurt or served with milk, and also use the recipe to make granola bars.  It also makes a great snack on its own!  Try sourcing ingredients as locally as possible – especially when it comes to the honey.  Local honey has better flavors, can help to reduce allergies, and supports local farmers!

Honey Granola

  • 1/3 cup honey (or maple syrup)
  • 2/3 cup packed brown sugar
  • 1/2 cup unsweetened cranberry juice (or black currant juice)
  • 1 1/2 teaspoons ground cinnamon (you can also add in a titch of vanilla, nutmeg, or allspice)
  • 1 1/2 cups old fashioned rolled oats
  • 1/2 cup steel cut oats
  • 1/2 cup chopped almonds (or pecans, walnuts, cashews, pumpkin seeds, sunflower seeds, etc)
  • 1/4 teaspoon fine sea salt
  • 1 cup dried cranberries (or blueberries, strawberries, etc)

Directions:

Preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, combine the honey, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

In a medium bowl, mix together the oats, nuts, seeds, and salt.

Pour the honey mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries or other dried fruit and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.

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