A granola that will transport you to another place. It pairs well with all summer berries and rhubarb, of course. Just a reminder that all recipes are just a template and stepping stone. Feel free to add or subtract an ingredient. This almost could be titled the 1/2 cup granola. This granola is loaded with protein.
2 cups oats
1/2 cup millet
2 cups slivered almonds
2 cups walnuts
1 cup dried apricots cut into small pieces
3 tablespoons lavender
Zest of 1 large lemon
2 tablespoons lemon juice
1/2 cup honey
1 cup olive oil
1/2 cup amaranth
Combine the following ingredients into a large bowl: oats, millet, amaranth, walnuts, almonds, apricots, lavender.
In a small saucepan insert lemon juice, olive oil, honey and zest of lemon. Put on medium heat. Cook until the honey has liquefy. Stir.
Pour the honey mixture into the bowl and make sure all the dry ingredients are coated with it.
Press the mixture onto a baking sheet that is lined with parchment paper.
Insert the pan into a preheated oven of 350 degrees and set the timer for 25 minutes.
The granola should have turned a slightly darker shade of beige.
Take the granola out of the oven and let the granola rest for a couple of hours. This is the key to crispier and more clumpy granola. Put into an airtight container.
Use the amaranth and millet as you buy them in raw form.