Prep 10 mins
Cook 45 mins
I don't like granola, I often find it bland, dry and boring. But I made this recipe based on another one I found, and I find it perfectly good! A delicious and easy way to add fiber and omega-3 to a diet. You can substitute some of the nuts/seeds/grains to suit your liking. Can be made vegan by substituting the honey with something else, like agave or maple syrup.
- 3 cups oats (or replace part or all of it by one or a combination of other flakes such as buckwheat, quinoa, mill)
- 1⁄2 cup almonds, coarsely chopped
- 1⁄2 cup unsweetened coconut, shredded (or flaked)
- 1⁄3 cup sunflower seeds
- 1⁄4 cup pumpkin seeds
- 2 tablespoons flax seeds, whole
- 1⁄4 cup soy flour (you could use another legume or nut flour)
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 1⁄3 cup honey
- 1⁄4 cup canola oil, virgin (for plenty of omega-3)
- 3⁄4 teaspoon pure vanilla extract
- 1⁄2 cup dried banana, coarsely chopped (ideally unsulphured and unsweetened)
- 1⁄4 cup dried dates, chopped
- Preheat the oven to 300°F During that time, chop the almonds, bananas and dates.
- Put the oats (and/or other flakes) on a large rimmed baking sheet.
- Bake, stirring regularly, until lighly toasted, about 15-25 minutes.
- Add the nuts (including coconut) and seeds, and stir to combine.
- Bake 10 minutes.
- Meanwhile, heat the honey, oil and vanilla in a small saucepan, on low heat, stirring until blended. Also, sift together the flour, cinnamon and cardamom.
- Take the baking sheet out of the oven, let it cool a bit and pour the flake/nut mixture into a large bowl. (Leave the oven on).
- Add the flour/spices to the mixture and stir.
- Then, add the honey/oil to the dry ingredtients, stirring until they are well coated.
- Spread on the baking sheet again and bake 20 minutes more, stirring about every 4 minutes.
- When done, mix in the dried fruit.
- Let cool, then store in a tightly sealed container at room temperature for up to 5 days, or in the refrigerator for up to 1 month.