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This energy booster can be served as a snack, or for breakfast with yogurt and any kind of seasonal fresh fruit.


  • 2 cups old-fashioned oats
  • 1/4 cup millet (optional; if not using, add an extra 1/4 cup oats)
  • 1 tablespoon golden or other flaxseeds (optional)
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons (packed) light brown sugar
  • 3/4 raw almonds, coarsely chopped
  • 1/3 cup raw shelled pumpkin seeds (pepitas)
  • 1/3 cup raw sunflower seeds
  • Thinly sliced mangoes, papayas, or other fresh fruit

Recipe Preparation

  • Heat oven to 300°. Mix oats, millet and flaxseeds (if using), 1/4 tsp. salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.

  • Bring honey, 2 Tbsp. oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.

  • Bake oat mixture, stirring 2–3 times, until dark golden brown, 50–60 minutes. Place sheet on a wire rack and let oat mixture cool completely.

  • Increase oven temperature to 350°. Mix remaining 1/2 tsp. salt, remaining 2 Tbsp. oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 10–12 minutes. Place sheet on a wire rack and let nut mixture cool completely.

  • Combine oat mixture, nut mixture, and raisins in a large bowl. DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.

  • Serve granola in bowls with yogurt and sliced fresh fruit.

Recipe by Charlie Hollowell,

Nutritional Content

12 serving, 1 contains: Calories (kcal) 270 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 4 Total Sugars (g) 16 Protein (g) 7 Sodium (mg) 140Reviews Section


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