We are an anti-raisin household. I first started making granola because it’s hard to find granola without raisins or some kind of dried fruit in it. Once you start making your own, you’ll realize how much better it is than the store bought kind. The best part is it’s so easy.

You just stir a bunch of stuff together. You can customize the mix and put what you like in it. I put almonds, cashews, dried pears, cardamom and ginger in the first batch I ever made, but then realized I just don’t like dried fruit. Use whatever kinds of nuts you like as long as they’re raw. My favorites are hazelnuts, sliced almonds, and sunflower seeds. Sometimes pumpkin seeds.

A note about flax seeds, buy them whole and grind them yourself in a nut grinder or food processor. You don’t need to get them down to a uniform sand. Grinding them makes it easier for your body to get the good stuff out of them. Add the ground flax seeds to the granola after it comes out of the oven.

granola flax seedsYou can experiment with reducing the amount of oil and honey if you want to cut down the fat and sugar.


6 cups rolled oats
2 cups raw nuts
1 cup oat bran
1 tsp cinnamon
pinch of salt (or not)
1/2 cup less 2 tbsp of canola or sunflower oil
2 tbsp hazelnut oil
1/2 cup honey
1/4 cup raw flax seeds, ground

Preheat oven to 300°.

In a large bowl stir together the oats, nuts, oat bran, cinnamon and salt. Add the oil and honey and stir till everything is coated. The mixture will still look fairly dry. If you don’t have hazelnut oil, omit it and increase the amount of canola or sunflower oil to 1/2 cup.

Line 2 baking sheets with parchment paper. Divide the granola between the 2 sheets and spread it out evenly so everything will get nicely toasted.

Bake for 45 minutes or until lightly golden and toasted, stirring the mixture every 15 minutes.

After granola comes out of oven, divide the ground flax seeds between the two pans and stir into the granola. Most of it will stick to the still warm granola.

Allow granola to cool completely before storing in airtight jars. Keeps for 1 month.

**To make a double batch simply double the ingredient amounts. Divide between 4 pans and bake in 2 batches, as opposed to over filling the pans and having the granola not toast properly.




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