Seabuckthorn Granola

by Betty Forbes April 18, 2021

Recipe courtesy of Sarah Galvin, BSHEc
Columnist for the Western Producer

INGREDIENTS:

1/2 cup (125 mL)	unsalted butter
1/2 cup (125 mL)	honey
1/4 tsp (1 mL)	sea salt
1/2 pkg	freeze dried nvigorate seabuckthorn
5 cups (125 L)	unsalted butter
1/4 cup (60 mL)	oatmeal
2 tbsp (30 mL)	each of sliced almonds, almond pits, walnut pieces, pumpkin seeds, sunflower seeds, unsweetened fine shred coconut
1/4 cup	sesame seeds
2/3 cup	golden raisins, chopped
2/3 cup	dried apricots, coarsely chopped

DIRECTIONS:

Melt butter, salt and honey over medium low heat. Remove from heat and add freeze dried sea buckthorn. Mix it in with a fork.
Measure oatmeal, nuts, seeds and coconut onto a 12” x 17 1/2" baking sheet. Pour the honey mixture over and mix thoroughly, using fingers if necessary. Pack down tightly.
Bake in a 325 F oven for 10 minutes. Remove from oven and stir. Pack down tightly. Return to oven for 6 minutes. Then rotate the pan and bake for an additional 5 minutes.
Remove from oven and let cool, untouched. When cooled pour into a large bowl. Add chopped apricots and raisins. Store at room temperature in a tightly lidded container for up to one month or freeze in a sealed freezer bag for up to three months.

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