23 October, 2013 / by Hank Watson
This pomegranate granola recipe came about because I was out of granola to put in my morning yogurt. I poked around my cabinets a little while and, voilà, awesome on a stick happened the first try. My good friend, Deb Carpenter, tried it and proclaimed, “This is the best granola I’ve EVER had. And I mean friggin EVER!” And she was eating it while drinking wine! Of course, the wine may have contributed to her enthusiasm….
2 Cups slow cooking oats
3/4 cup light brown sugar
1/2 cup chopped pecans
1/2 cup slivered almonds
1/2 cup chopped dried pomegranate (or cherries, blueberries or whatever you have on hand, but
the pomegranate is AHMAAAZING!)
2 tbs ground flaxseed (optional)
1/2 cup honey
In a large bowl, combine all ingredients except the honey. Make sure it is mixed well so you don’t end up with lumps of brown sugar. Add the honey in small portions and mix in between each addition.
Line a large jelly roll pan with parchment paper. Turn the mixture onto the lined jelly roll pan. Spread evenly to edges of pan. Bake in 350 oven for 20 minutes. Remove from oven and allow to set for 10 to 15 minutes before disturbing. Either cut or break into pieces, or crumble into small pieces, but not cutting through the parchment paper. The parchment paper will peel right off the back. Enjoy!!!
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