Honey & Pollen Granola
Big golden clusters sweetened only with raw honey, with bee pollen stirred in after baking so it keeps its goodness. Make a batch on Sunday and breakfast is sorted all week.
35 minutes About 4 cups Easy
Ingredients
- 3 cups rolled oats
- 1 cup chopped almonds
- 1/3 cup Local Honey
- 1/4 cup melted coconut oil
- 1/2 teaspoon salt
- 2 tablespoons Raw Bee Pollen
Method
- 1
Heat the oven to 325°F and line a baking sheet with parchment.
- 2
Toss the oats and almonds with the honey, coconut oil, and salt until evenly coated.
- 3
Spread in a single layer and bake for 20 to 25 minutes, stirring once, until golden.
- 4
Let it cool completely so it clusters, then stir in the bee pollen. Never bake the pollen, add it after so it stays raw.
Made with
Belmont Beelicious Raw Bee Pollen & Local Honey
Raw, unfiltered, and never heated, from our family hives in Belmont. The honest honey (and pollen) this recipe is built on.
