Almond Crunch Granola
Almond Crunch Granola
Author: Adapted from Morning Glory Farm Cookbook
Recipe type: Snack or Breakfast
Serves: 10 (1/2 cup per serving)
A tasty and filling granola
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees.
- Mix all ingredients through canola oil together and spread a deep-sided baking sheet, roasting pan or large Pyrex (9x13)
- Bake for about 30 minutes, stirring once at about 15 minutes.
- Reduce heat to 250 degrees and continue baking for about an hour or until nearly brown, stirring frequently or about every 15 minutes.
- Add almonds through pumpkin seeds and bake another 30 minutes.
- Remove from oven and stir in chopped dates and flaxseeds. Cool thoroughly and store in air-tight containers.
