Here is a granola recipe that I make once every two weeks. We go through our morning cereal rather quickly, so instead of buying boxes and boxes of granola every week I decided to make our own. This way I can reduce the amount of sugar usually found in boxed cereal and add additional nutritious ingredients like flaxseed and wheat germ. We like to mix this with the Nature’s Path Heritage Flakes.
Granola with Pumpkin Seeds / Almonds / Flaxseed
Yields roughly 10 cups
- 1/3 cup safflower oil or canola oil
- 1/3 cup honey
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp kosher salt (optional)
- 1/2 cup wheat germ
- 6 cups rolled oats
- 1 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1/4 cup flaxseed
Preheat the oven to 300 degrees. Position the oven racks so they are spaced evenly apart (2nd and 4th levels). Mix the oil, honey, maple syrup, cinnamon, vanilla, and salt (if using) together in a large bowl. Add the wheat germ and mix to combine. Add the rolled oats and gently mix till the oats are evenly coated with the mixture. Add the pumpkin seeds, almonds, and flaxseed and very gently mix till everything is evenly dispersed.
Line two baking sheets with parchment paper. Pour the granola in an even layer onto each baking sheet. Bake at 300 degrees for 30 minutes. Switch the baking sheets and bake at 280 degrees for an additional 20 minutes. Turn off the oven and allow the granola to continue drying and cooling down for another 15 minutes in the oven. Remove from the oven and allow it to cool completely on the baking sheets. The Bormioli Fido 3 Litre Jar is perfect for storing the granola.