Yield: about 6 cups
3/4 cup chopped almonds
1 cup walnuts, chopped coarse
1/3 cup shelled pumpkin seeds (Pepitas)
4 cups old-fashioned rolled oats*
1 Tbsp ground cinnamon
1/4 cup olive oil
2 Tbsp sesame seeds or chia seeds
1/2 cup honey
2 Tbsp ground flaxseeds
1/4 teaspoon salt
1 cup dried cranberries
*Note – Do not substitute quick-cooking or instant rolled oats in this recipe, or the granola will taste sandy rather than crunchy.
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the almonds and walnuts in a 12‑inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and continue to toast until the oats begin to turn golden, about 2 minutes. Stir in the pumpkin seeds, sesame seeds / chia seeds, and cinnamon and continue to toast until the mixture turns golden, about 2 minutes. Add cranberries, mix to combine.
Off the heat, stir in the honey, olive oil, milled flaxseeds, and salt until well coated. Spread the granola evenly over a parchment lined, large rimmed baking sheet (Jelly Roll Pan works best). Bake, stirring every 10-15 minutes, until the granola is light golden brown, about 30-45 minutes.
Let the granola cool to room temperature, about 45 minutes. Loosen the dried granola with a spatula, break into small clusters, and serve. The granola can be stored at room temperature in an airtight container for up to 1-2 weeks. It fits really well in a half-gallon mason jar :)
6 cups of Vegetable or Chicken Stock
28 oz can of Enchilada Sauce
1 can Black Beans (drained & rinsed)
1 can of Great Northern Beans (drained & rinsed)
3 pounds Boneless Chicken Tenderloins
Pinch of Cayenne (+/- to your taste)
1 Tbsp Dried Green Onions
Salt & Pepper to taste
SLURRY (for a thicker soup)
2 Tbsp Sour Cream
2 Tbsp Milk
2 Tbsp Corn Starch
Tortilla chips, Shredded Cheese, Cilantro, Sour Cream or Plain Greek Yogurt
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