This sweet and savory mix is delicious as a snack, a crunchy topper for salads or soups or even as a tasty substitute for sweet granola for breakfast. It’s simple to prepare. The nuts and seeds can be swapped out for whatever you have on hand, and it keeps for up to two weeks in a sealed container.
Ingredients
- 2 cups rolled oats
- 2 cups pecan halves
- 1 cup sunflower seeds
- ½ cup millet
- ¼ cup poppy seeds
- 1 Tablespoon salt
- 1 Tablespoon ground cumin
- 1 Tablespoon paprika
- 1 Tablespoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ¼ cup neutral oil (sunflower or canola)
- ¼ cup agave or maple syrup
Instructions
Preheat oven to 325 degrees.
Combine all dry ingredients in a big bowl.
Combine the oil and sweetener and add to the dry ingredients.
Combine well and spread on a lined cookie sheet.
Bake without stirring for approximately 20-25 minutes or until nicely browned.
Let cool completely, break apart into chunks or crumbles and serve or store.