@raquelspantry: 🍊Molasses & Apricot Pantry Granola Ingredients 180 g rolled oats (2 cups) 120 g pumpkin seeds (~1 cup) 100 g cashews & pecans, roughly chopped (~¾ cup) 2 tbsp sesame seeds (optional) 2 tbsp blackstrap molasses (40 g) 1-2 tbsp maple syrup (45 ml) 2 tbsp nut butter (32 g) 2 tbsp olive oil or melted coconut oil (30 ml) ½ tsp cinnamon ¼ tsp cardamom 1 tsp vanilla zest of ½ orange ½ tsp sea salt After baking 80 g dried apricots, chopped (½ cup) Note: If you like the taste, you can swap the maple syrup for a little extra blackstrap molasses to bump up the iron content. Optional step: Soak pumpkin seeds and nuts in water with a splash of lemon juice or vinegar overnight, then drain and let them sit in a sieve for about 1 hour. (Reduces phytates) 1. Preheat oven to 160°C / 320°F. 2. Mix oats, pumpkin seeds, nuts and sesame seeds. 3. Stir together all glaze ingredients. 4. Toss everything until evenly coated. 5. Spread on a lined tray and press lightly for clusters. 6. Bake 30-40 minutes Let cool completely, then mix in chopped dried apricots. Top with vitamin-C rich fruit like kiwi or berries and a spoon of pumpkin seed butter. (And before anyone gets a mild heart attack: I used non-calcium-fortified coconut yogurt here so the calcium doesn't interfere with iron absorption.) Enjoy <3

RaquelMartin

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Wednesday 01 July 2026 10:15:20 GMT