Granola

4 Cups Rolled oats, gluten free oats, or other rolled cereal blend
1 Cup Combination of sunflower seeds, sesame seeds, flax, pumpkin,
1⁄2 Cup Walnut pieces
1⁄4 Cup Oat flour or Almond Flour
1⁄2 Cup Honey or maple syrup
1⁄4 Cup Grapeseed oil or melted coconut oil
1 tsp Vanilla extract
3⁄4 Cup Organic unsulfured and no sugar added dried fruit pieces
1⁄2 tsp Sea salt or Pink salt

Preheat the oven to 300 degrees.

In a large bowl, mix all the dry ingredients together except for the dried fruit. Set the dried fruit aside. In another bowl mix the sweetener, oil, and extract together.  Add the liquid to the dry ingredients (oats, oat/almond flour and seeds) and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier. As a special note, this particular combination of seeds with walnuts makes a good vegan substitute for omega 3’s.

Spread the granola in a shallow baking pan. Bake for 25 minutes. Remove the baking sheet from the oven and stir the granola with a large spatula so that it does not over-brown on the bottom and edges. Add the optional fruit and nuts.

Return the granola to the oven and bake for an additional 12 minutes. Remove the granola from the oven and let it cool on the baking sheet. Letting the granola cool on the baking sheet will retain the clumps. Once the granola has cooled, scrape it into a large bowl. Granola will be crispier and crunchier as it cools.

Store your granola in a sealed container and use within ten days. May be stored for longer periods in the refrigerator or freezer.

Category: For the Kitchen, Recipes, Sally's Blog, Tips · Tags:

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Sally Kravich

M.S. Holistic Nutrition
Iridology
Author & Speaker
Body & Soul Nutrition

New York + 1-212-946-1623
Los Angeles + 1-310-285-3528

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