I’m so excited to bring you a recipe from a woman that I truly admire, Heather Crosby. I reached out to Heather four years ago and we were instant friends. We spoke on the phone for two hours and had so much in common aside from our foodie and wellness websites. Today’s recipe is from Heather because her new book, Pantry to Plate, just came out and it is absolutely stunning. Stunnnnnnnnnning. So, in honor of my beautiful friendship with Heather, I’m making her Earl Grey & Strawberry Granola and sharing the recipe right from her new book with all of you.
Come on into my kitchen and let me show you how easy this recipe is to make and how yummy it can be for a simple afternoon snack or morning pick-me-up.
Heather’s book is full of incredible tips and tactics that you can use in your own kitchen. This is her second cookbook and boy o’ boy do I know how much work it is to write a cookbook so bravo, Heather! There are so many incredible plant-based recipes in here and they’re loaded with flavor. This granola is so unique because it’s made with Earl Grey tea- how fun is that? I love cooking with tea and I used tea a lot after I had c-diff colitis because it created so much flavor in my food without me having to add a ton of other ingredients that would rupture my gut, ha. So, cooking (and baking) with tea is delicious. I used tea in a few of my baking recipes in my cookbook, Eating Clean, and I love the touch of natural sweetness it adds to recipes.
This granola is perfectly sweet without being overly sweet or sugary! No refined sugar in here; just some honey and dried strawberries. And…..orange zest! You all know how much I LOVE LOVE LOVE orange zest. I think I use it in every recipe or every other recipe so I’m a huge fan of orange zest but I never thought to use it in granola so I’m really excited for all of you to try this out because it’s a huge flavor booster. It’s funny how Heather and I have similar palates, We both love fresh, whole, naturally sweet foods and we create our recipes with natural sweetness. That’s what I love about her and her incredible recipes.
I cannot recommend Heather’s book enough; it’s full with beautiful, healthy and delicious recipes and tips to get you in your kitchen to live your best clean life.
Now, go pre-heat your oven and have some fun with this granola.
It’s fabulous served in the morning with coconut milk yogurt and for an afternoon snack with a spoonful of almond butter.
No matter how you serve it, you’re going to love it. I can promise you that.
Congrats, Heather. So happy for you!
- 3 cups (240 g) rolled oats
- 1 cup (240 ml) raw, unpasteurized honey
- ¾ cup (105 g) raw, unsalted almonds, chopped
- ½ cup (70 g) raw, unsalted sunflower seeds
- ¼ cup (30 g) raw, unsalted pepitas
- ¼ cup (60 ml) extra virgin olive oil
- 1 tablespoon Earl Grey tea leaves, ground in coffee/spice grinder
- 1 teaspoon grated orange zest
- ¾ teaspoon sea salt
- 1 cup (20 g) dried strawberries (I didn't have dried strawberries so I used mulberries instead)
- Preheat the oven to 300°F (150°C). In a large bowl, combine the oats, honey, almonds, sunflower seeds, pepitas, olive oil, tea, zest, and salt. Spread the mixture on a rimmed baking sheet in an even layer roughly ¼ inch (6 mm) thick. Give it a light press and bake for 35 to 40 minutes, stirring every 10 minutes, until toasty, golden brown.
- Once cooled, transfer the granola to a large bowl and break apart; fold in the strawberries. Store in an airtight container in the pantry or fridge for 4 to 8 weeks.