Busy Bee's Granola {#BrunchWeek, #giveaway}

It's #Brunchweek!  We're halfway through our second annual week-long blogging event hosted by Terri of  Love and Confections and Susan of The Girl In The Little Red Kitchen!

Join us this whole week - May 5th through 11th - while we celebrate the deliciousness of brunch and prepare for Mother's Day and the summer brunching season.  We are 32 bloggers strong, bringing you recipes for everything from cocktails to eggs benedict to donuts.

Our amazing sponsors have donated some great prizes for a gigantic giveaway. Click (here) to read about this fun event, the sponsors, and the giveaway!

I wanted to use another of Bob's Red Mill products I received for participating in this week's #BrunchWeek festivities - the rolled oats. We love oats and eat them at least once a week for breakfast. But granola is my quick, grab-n-go snack. Hence the title: Busy Bee. I usually make a batch on Sunday night and use it throughout the week on top of granola for a quick snack.

Ingredients

• 4 C rolled organic oats
• 1/2 C sugar in the raw
• 1/2 C organic unsweetened flaked coconut
• 1/2 C sliced almonds
• 1/4 C organic flax seed meal
• 1/2 t sea salt
• 1/3 C canola oil
• 3 T honey (I used a local avocado honey)
• dash of ground ginger
• dash of ground cinnamon
• dash of ground nutmeg
• dash of ground cardamom
• 4 t honey liqueur

Procedure

In a large bowl mix oats, sugar, coconut, almonds, flax seed meal, and salt. In a saucepan heat canola oil and honey until warm. Remove from heat and whisk in honey liqueur. Pour this mixture over the oat mixture and mix thoroughly till everything is completely coated.

Spread this evenly on a parchment covered cookie sheet. Bake at 300º for about 20 minutes until slightly golden brown. Don’t stir during baking. Cool completely and break into pieces. Store in an air tight container.

Here's what the other #BrunchWeek bloggers brought to the table...

Brunch Beverages:

• Raspberry-Mango Batido from Foxes Love Lemons
• Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

• Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
• Corn Souffle from Hungry Couple
• Croque Madame Muffins from Cooking in Stilettos
• Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
• Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
• Tortilla Espanola from Savvy Eats

Brunch Breads and Grains:

• Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
• Busy Bee's Granola from Culinary Adventures with Camilla
• Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
• Springtime Sweet Rolls from Eat Your Heart Out
• 10 Minute English Muffin Cream Cheese Danish from Neighborfood
• Lemon Poppyseed Scones from Real Housemoms
• Apple Croissants from Hip Foodie Mom
• Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
• Banana Chocolate Chip Muffins from Jen's Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

• Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
• Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
• Savory Truffles from Jane's Adventures in Dinner

Brunch Desserts: 

• Orange Marmalade Pound Cake from Love and Confections
• Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
• Surprise Inside Orange Pound Cake from Chelsea's Messy Apron
• Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
• Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie

Click to go to the Sponsor Info 

and enter THE giveaway!  

Thanks again Bob's Red Mill - just one of the eleven sponsors -

for ingredients used in this recipe.