We have been addicted to this granola. I'm thinking I should now make a double batch since it doesn't seem to last that long! Lately I've been having it for breakfast with some greek yogurt and dried cranberries. This has become a staple in our home. It's very easy to put together. The original recipe had sesame seeds in it. I added this the first time I made it and we found the taste overpowering. So I prefer to leave it out. I don't mix in any dried fruit in it to suit everyone's taste. To make clean up easy I line my baking sheet with parchment paper. I have tried foil and the granola stuck to it and didn't get as crisp.
Omega 3 Granola
Adapted Annie's Eats
1/3 cup almonds, coarsely chopped
1/3 cup walnuts, coarsely chopped
3 cups old-fashioned rolled oats
3 tbsp canola oil
1/4 cup sunflower seeds
1/2 cup honey
1/4 cup ground flaxseeds
1/4 tsp salt
Preheat oven to 325 F. Line a baking sheet with parchment paper.
In a 12-inch skillet over medium heat, toast the almonds and walnuts until they begin to brown, about 3 minutes. Add the rolled oats and oil. Toast until the oats begin to turn golden, stirring frequently, about 2 minutes. Add the sunflower seeds and toast until everything is golden, about 2 minutes.
Off the heat stir in the honey, flaxseeds and salt. Pour onto prepared baking sheet and spread in a even layer. Bake until the granola is light golden, stirring every few minutes (for a total of about 10-15 minutes). I usually bake mine for 10 minutes. Once you are nearing 10 minutes keep a close eye on it so it doesn't burn.
Once done remove from oven and push all the granola to on half of the baking sheet. Pat down to about a 1/2 inch slab. Allow to cool to room temperature (about 30 minutes). Break up into small clusters and store in an air tight container.
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