Homemade Granola with Lavender Honey

  • By Western Living
  • December 1, 2012
  • Yield: 6-8


¼ cup honey
1 tbsp dried organic lavender


2 cups quick-cooking oats
¼ cup shredded coconut
¼ cup slivered almonds
¼ cup chopped cashews
2 tbsp poppy seeds
¼ cup sunflower seeds
2 tbsp sesame seeds
¼ cup dark brown sugar
½ tsp vanilla extract
¼ cup golden raisins
¼ cup dark raisins


Place honey and lavender in a small saucepan on medium heat for 2 minutes. Strain through a fine-mesh sieve and discard lavender. Allow honey to cool. Store in a covered container. Honey will keep for months.

Preheat oven to 350˚F. Place 7 pieces of aluminum foil on a large baking sheet. Place oats, coconut, almonds, cashews, poppy, sunflower and sesame seeds onto separate pieces of foil; spread out evenly in a thin layer. Bake in the oven for 5–8 minutes, or until golden brown and toasted. Each ingredient will take a different time, so keep an eye on them and remove each one from the oven as soon as it’s done.

Place warm oats in a bowl, then stir in brown sugar and vanilla. Add coconut, almonds and cashews, then toss together gently. Add poppy, sunflower and sesame seeds. Add golden and dark raisins. Toss gently. Let cool. Will keep in an airtight container for 2 months.

To serve, place some granola in each bowl. Add a layer of plain yogurt and drizzle with lavender honey. Makes 6-8 servings.

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