Almond Crunch Granola

Almond Crunch Granola
Recipe type: Snack or Breakfast
Serves: 10 (1/2 cup per serving)
A tasty and filling granola
  • 5 cups old-fashioned rolled oats
  • ½ cup raw wheat germ
  • 1½ cups raw sunflower seeds (unsalted)
  • ⅓ cup sesame seeds
  • ¼+ tsp salt
  • ⅓ cup maple syrup
  • 1 Tbsp vanilla
  • ½ cup canola oil (use organic, expeller pressed)
  • 1 cup sliced or slivered raw unsalted almonds
  • ¼ cup chia seeds
  • ¼ cup unsweetened coconut flakes
  • ¼-1/2 cup pumpkin seeds
  • ¼ cup ground flax seeds
  • 1 cup chopped dates (medjool dates are best), rolled in a small amount of oat or whole wheat flour
  1. Preheat oven to 325 degrees.
  2. Mix all ingredients through canola oil together and spread a deep-sided baking sheet, roasting pan or large Pyrex (9x13)
  3. Bake for about 30 minutes, stirring once at about 15 minutes.
  4. Reduce heat to 250 degrees and continue baking for about an hour or until nearly brown, stirring frequently or about every 15 minutes.
  5. Add almonds through pumpkin seeds and bake another 30 minutes.
  6. Remove from oven and stir in chopped dates and flaxseeds. Cool thoroughly and store in air-tight containers.


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