Hazelnut Granola

Name: Hazelnut Granola
Yield: 8 (makes 1 quart) Servings
Ingredients: 1 cup old-fashioned oats; 1 cup blanched hazelnuts, very coarsely chopped; ½ cup sliced almonds; ½ cup raw shelled sunflower seeds; ½ cup unsweetened shredded coconut; ¼ cup honey; ¼ cup vegetable oil; ½ teaspoon kosher salt; Dried fruit and plain whole Greek yogurt (for serving)

Duane Sorenson8 (makes 1 quart) ServingsSource

granola oat hazelnut coconut quick easy gluten-free vegetarian breakfast do not show on encore

Ingredients

1 cup old-fashioned oats

1 cup blanched hazelnuts, very coarsely chopped

½ cup sliced almonds

½ cup raw shelled sunflower seeds

½ cup unsweetened shredded coconut

¼ cup honey

¼ cup vegetable oil

½ teaspoon kosher salt

Dried fruit and plain whole Greek yogurt (for serving)

Method

Preheat oven to 350°. Toss oats, hazelnuts, almonds, sunflower seeds, coconut, honey, oil, and salt in a large bowl. Spread out on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until crisp and golden brown, 20–25 minutes. Let cool. Serve with dried fruit and yogurt.

DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.