Monday, March 28, 2011

Gorgeous Granola

I slightly modified this recipe in order to come up with the below granola recipe.  I substituted sunflower seeds for the almonds, removed the raisins, and added more wheat germ.  This granola is subtly sweet, so dried fruit (i.e. raisins, dates, etc.) could add some sweetness if you like your granola sweet.  I usually eat my granola with soy milk and fresh fruit (THIS adds some sweetness), so I do not think it is necessary.  If you were to add dried fruit, make sure you add it after the granola is baked and cooled.  Dried fruit would scorch in the oven, and blackened bits of raisins is definitely not something I would want in my granola. 

Next time I might use other seeds and nuts in place of the sunflower seeds, add some coconut flakes, shake in some sesame seeds, and possibly add orange or lemon zest.  Granola is extremely versatile--take advantage of this versatility, and get creative in the kitchen!


-2 1/2 cups rolled oats
-1/3 cup ground flax
-1/3 cup wheat germ
-1/3 cup sunflower seeds
-2 teaspoons ground cinnamon
-1/2 cup agave nectar OR pure maple syrup OR honey

Preheat oven to 300F or preheat broiler to low.

Mix oats, flax, wheat germ, sunflower seeds, and cinnamon together on a large metal baking sheet.  Drizzle agave nectar over granola, and mix well to coat.  Place granola in preheated oven and bake.  Be sure to stir the granola every five minutes or so to prevent burning.  Your granola is ready when it is lightly browned and crispy.  Remove from oven, and cool to room temperature. 

Store in a Ziploc bag or an airtight container.

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