Honey-Lavender Granola

It’s time for this months recipe redux challenge. Here is a look at what we have going on this month: June 2014 Theme: Floral Flavors – Nothing brightens up a dish like a real flower! Whether you live in the northern or the southern hemisphere, edible flowers can add flavor and aroma to salads, breads, spreads, desserts or dips. Make your recipe bloom with rose water, flowering herbs, floral teas, dried lavender blossoms or even fresh flowers like nasturtiums, violets, borage, squash, sunflowers or pretty much any blossom in a vegetable garden. IMG_7264

Honey-Lavender Granola
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 cups old fashioned oats
  • ½ cup roasted, unsalted sunflower seeds
  • ½ cup slivered almonds
  • ½ cup shredded coconut
  • ⅔ cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon dried lavender
  • ¼ teaspoon sea salt
  • ¾ cup golden raisins
Directions
  1. Preheat oven to 325 degrees.
  2. In a large bowl mix together the oats, seeds, almonds, coconut, lavender and sea salt.
  3. In a separate bowl mix together the honey and vanilla. Pour wet ingredients in with the dry, mixing till evenly coated.
  4. Spread mixture on a greased baking sheet.
  5. Bake for 20 minutes, stirring halfway through
  6. Lower heat to 200 degrees. Bake another 10 minutes.
  7. Store in an air tight container for one week or so.
Honey-Lavender Granola
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 cups old fashioned oats
  • ½ cup roasted, unsalted sunflower seeds
  • ½ cup slivered almonds
  • ½ cup shredded coconut
  • ⅔ cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon dried lavender
  • ¼ teaspoon sea salt
  • ¾ cup golden raisins
Directions
  1. Preheat oven to 325 degrees.
  2. In a large bowl mix together the oats, seeds, almonds, coconut, lavender and sea salt.
  3. In a separate bowl mix together the honey and vanilla. Pour wet ingredients in with the dry, mixing till evenly coated.
  4. Spread mixture on a greased baking sheet.
  5. Bake for 20 minutes, stirring halfway through
  6. Lower heat to 200 degrees. Bake another 10 minutes.
  7. Store in an air tight container for one week or so.
I’m always looking for new ideas for homemade granola to keep around the house for a quick and healthy breakfast or snack option. It’s much healthier to make your own and it’s much cheaper than buying the store-bought versions. The addition of dried lavender really enhances the granola by giving it a fresh taste with its light and floral flavor and a wonderful appearance. Lavender is extremely powerful and a little goes a long way. Pairing it with honey is a lovely combination as the honey helps to tone down the flavor of the lavender just a bit. IMG_7254 Adding lavender into a recipe puts a fancy spin on it, which I admit is partly why I chose to incorporate it into this months challenge. However, as elaborate as Honey-Lavender granola may sound this recipe is definitely not. This granola is delicious and will be the easiest “fancy” recipe you could possibly imagine making. It takes no time at all putting it together seeing as how you are simply pouring the ingredients in a bowl, mixing and baking. IMG_7259 This granola has a nice crunch to it and is the perfect complement on top Greek yogurt with fresh fruit. It’s a light and refreshing treat on hot summer days. Recipe yields approximately 4 cups. IMG_7290
Honey-Lavender Granola
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 cups old fashioned oats
  • ½ cup roasted, unsalted sunflower seeds
  • ½ cup slivered almonds
  • ½ cup shredded coconut
  • ⅔ cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon dried lavender
  • ¼ teaspoon sea salt
  • ¾ cup golden raisins
Directions
  1. In a large bowl mix together the oats, seeds, almonds, coconut, lavender and sea salt.
  2. In a separate bowl mix together the honey and vanilla. Pour wet ingredients in with the dry, mixing till evenly coated.
  3. Spread mixture on a greased baking sheet.
  4. Bake for 20 minutes, stirring halfway through
  5. Lower heat to 200 degrees. Bake another 10 minutes.
  6. Store in an air tight container for one week or so.

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By | 2018-06-01T09:38:16+00:00 June 21st, 2014|Breakfast, Dairy & Soy Free Breakfast, Recipe ReDux|12 Comments

12 Comments

  1. Jill Conyers June 21, 2014 at 8:13 am

    I love granola and the lavender is a fun twist to a favorite recipe.

  2. Sarah Grace June 21, 2014 at 10:07 am

    Oh how I love homemade granola! So much better than the sugar packed stuff bought in stores. I’m loving all these lavender recipes I’m seeing!
    xoxo Sarah Grace, Fresh Fit N Healthy.

  3. Deanna Segrave-Daly (@tspbasil) June 21, 2014 at 2:20 pm

    Mmmm – nothing beats homemade granola and the addition of lavender & honey combo sounds lovely.

  4. Emily @SinfulNutrition June 22, 2014 at 7:57 am

    Believe it or not I have never made my own granola in all my years of kitchen experiments! Now with all my lavender, I may have to give it a try with this one. I think it would be perfect washed down with some of my Lavender Honey Lemonade!

  5. Raquel June 22, 2014 at 9:47 am

    I’ve always wanted to try homemade granola! Adding this to my to do list 🙂

  6. Cassie June 22, 2014 at 1:48 pm

    I keep going back and forth on whether or not I should make granola today because I can’t trust myself to keep it in the house (this entire batch would be gone in two days) but I think you’ve convinced me to change my mind…

  7. Serena June 22, 2014 at 4:05 pm

    I’m always looking for a new granola recipe too! This looks perfect for summer…or winter when flowers are long gone!

  8. The Best of 2014 December 31, 2014 at 9:31 am

    […] Honey-Lavender Granola […]

  9. Lisa E. October 25, 2016 at 12:25 am

    The recipe doesn’t specify what temperature the oven should be set to initially; it only states to lower it to 200 degrees. Can you clarify this please? Thank you!!

  10. admin October 25, 2016 at 6:15 am

    Thank you for catching my mistake. I updated the recipe with the correction

  11. Lisa E. October 26, 2016 at 10:30 pm

    Great, thank you! I’m going to make this recipe this weekend!!

  12. Lisa E October 30, 2016 at 10:42 pm

    I made this recipe this weekend. I got started gathering the ingredients–and discovered I was out of honey. So after some quick research, I found I could substitute pure maple syrup, with some additional sugar. It turned out great! I’m still anxious to try it with the honey. The substitution is as follows:

    In place of 3/4 cup of honey, use 1/2 cup pure maple syrup and 1/3 cup sugar. Follow directions as stated.

    Yum!!!

    Ps I tried to give this recipe 5 stars but I’m having some trouble with the app.

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