Who doesn’t have at least one pretty Lavender bush? Lavender provides a nice crop yearly – for both edible and aromatic, and food for the bees. Our Lavender bushes are covered in both honey and native bees, from spring to mid fall!
Some varieties are better than others for eating, Grosso is often the most popular for kitchen herb gardens. It is an English Lavender that is highly prolific, and grows fast.
Once baked into lavender granola, it is a mild floral scent and the taste is very nice. Bonus points if you can source local honey that is Lavender sourced……If you use gluten-free oats, the recipe is gluten-free, and is food allergy friendly.
- ½ cup avocado, or other neutral oil
- ½ cup honey, preferably raw
- 1 cup brown sugar, packed
- 1 Tbsp pure vanilla extract
- 1 Tbsp dried culinary lavender, finely ground
- ½ tsp fine sea salt
- 8 cups old-fashioned oats, gluten-free if needed
- 1 cup hemp seeds
- ½ cup Shredded Unsweetened Coconut
- 1 cup dried cranberries
- 1 cup golden raisins
Preheat oven to 325°.
Mix the oil, honey, sugar, vanilla, lavender and salt in a medium saucepan over medium heat until the sugar dissolves.
Meanwhile in a large mixing bowl mix the oats, hemp seeds, and coconut. Pour the warm oil mixture over and stir until mixed, using hands if needed.
Spread on two rimmed large baking sheets. Bake for 15 minutes, take out and stir, bake for another 15 to 20 minutes.
Remove and stir in the berries, let cool, stirring as it cools.
Once cooled store in an airtight container(s).
Makes about 11 cups.