Another granola recipe? You might be reminiscing right now about my first blog post- a delicious maple almond granola that is my staple granola recipe. Considering that post was 5 months ago, it is crazy to see how my taste and blogging style have changed in such a short period of time. I have read more about nutrition, followed other bloggers, and become a bigger part of this internet world. Recipe ingredients like ground flax and chia seeds would have never piqued my interest before, but now I am curious about their flavor and recipe potentials.
While these ingredients are fun and add different textures and flavors to this granola recipe, the added nutrition is what is most notable. Ground flax has lots of fiber, and along with chia seeds provide plenty of omega-3 fatty acids while sesame seeds and walnuts provide omega-6 fatty acids. Typical diets have a ratio highly skewed towards omega 6 fatty acids, which is why omega 3 consumption has become such a health craze. However you choose to get those omegas, you can see the balance in this granola that is not only a good alternative to store-bought (read: full of sugar), but as a better and tastier alternative!
Seedy and Nutty Granola (makes 5 cups)
- 4 c old fashioned oats
- 1/2 c sesame seeds
- 1/2 c walnut pieces
- 1/4 c ground flax
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 c honey or maple syrup
- 1/4 c olive oil
- Optional: 1/4c dried fruit (I used dried cranberries)
Mix together your oats, flax, seeds, walnuts, cinnamon, and salt. Add oil and honey and stir until combined. Leave the cranberries aside for now.
Spread the mixture out on a baking sheet covered in parchment paper. Bake the granola for 20-25 minutes at 350 degrees, stirring around the 15 and 20 minute mark to avoid burning.
Remove granola when it is brown and fragrant, and allow it to cool on the counter. Add dried fruit and store in a tight container. Top yogurt with it, eat it plain, or shower granola love to your friends.
I love living up to my Oregon granola crunch,