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Omega 3 Granola

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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