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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
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Preheat oven to 325F. In a large bowl, stir together oats, sesame seeds, sunflower seeds, and sea salt. Over medium-low heat, stir together oil, brown rice syurp, and cinnamon until liquified. Pour over dry ingredients and mix until well coated. Place granola in a shallow baking pan and bake for 30 minutes, stirring every 10 minutes. Remove from oven and place on wire rack. Stir in raisins. Granola will become crispier and crunchier as it cools. Store in an airtight container. Best used within one week.