Granola with Rhubarb, Yogurt and Mint
1 cup of brown sugar
1/3 cup of water
5 cups of rolled oats (not instant)
1 ½ cups sunflower seeds
1 cup of either walnuts, hazelnuts or slivered almonds
1 tsp. ground cinnamon
1 tsp. of ground nutmeg
1/3 cup of organic canola oil
¼ – ½ cup of honey
Dried cranberries or chopped apricots optional
Preheat oven to 250°F
In a small heavy skillet combine the brown sugar and water. Cook over medium heat; stir until the sugar is completely dissolved. Cool.
Combine the oats, nuts and spices in a large bowl. Mix in ½ teaspoon salt.
Add the canola oil to the brown sugar syrup and stir. Pour over the oats. Mix well with your hands until completely combined. Add in honey and mix with a wooden spoon to form clusters.
Transfer to cookie sheets and use a large spatula to spread the granola.
Pat down in even layer. Should not be higher than rim of pan.
Bake for about 60-75 minutes. Remove from oven and flip granola keeping it chunky. Return the granola to the over and bake another 45 minutes. Should be dry and crunchy.
Let cool and toss in dried fruit if desired.
Once completely cooled, store in a glass jar for up to 2 weeks.