Tupelo Honey is the gold standard by which all other honey varieties are measured. For two weeks every spring, White (Ogeche) Tupelo Trees in the Southeastern swamps bloom with fine sunburst-shaped flowers that glisten with nectar. Savannah Bee Company Tupelo Honey has buttery undertones and a mellow, clean-finishing sweetness. It's like a thick, slow-moving river of liquid sunshine. Tupelo Honey complements a variety of foods but it's so delicious, we like it best just by the spoonful! KSA Kosher Certified.
4 c. Gluten-Free Rolled Oats
1/3 c. roasted, salted pumpkin seeds
1/3 c. roasted, salted watermelon kernels
1/3 c. quinoa
1/3 c. flax seeds
1/2 c. packed brown sugar
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/2 c. Savannah Bee Acacia Honey
1/2 c. (1 stick) unsalted butter
Preheat oven to 325 degrees and line a half-sheet pan with a Silpat.
In a large bowl mix together the oats, pumpkin seeds, watermelon kernels, quinoa, flax seeds, cinnamon and cardamom – use your hands to mix the ingredients together and make sure they are well combined.
In a liquid measuring cup melt the butter and honey together in a microwave for one minute to liquify them, stirring with a fork afterward to make sure they are combined. Pour over granola mix and stir with a spatula to incorporate and blend well.
Spread onto the Silpat-lined half sheet and place into the oven for 25 minutes, stirring roughly half-way through baking time. Remove from oven and allow to cool completely. Break apart using fingers and keep covered in a container. Enjoy!