Flax and Mixed Grains Granola
Updated May 2, 2024
- Total Time
- 1 hour
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 5cups flaked or rolled oats, or a mixture of flaked or rolled oats and other grains, such as rye and wheat
- 1cup oat bran
- 1cup coarsely ground toasted flaxseeds
- 1cup chopped nuts (I recommend almonds and pecans)
- ½ to 1teaspoon freshly grated nutmeg (to taste)
- 2 to 3teaspoons ground cinnamon (to taste)
- ½teaspoon salt (optional)
- ⅓cup canola oil
- ½cup mild honey, like clover honey, or agave syrup
- 1tablespoon vanilla
- 1 to 2cups raisins (optional)
Nutritional analysis per serving (12 servings)
425 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 56 grams carbohydrates; 10 grams dietary fiber; 20 grams sugars; 11 grams protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients except the raisins in a very large bowl. Combine the oil, honey and vanilla in a saucepan or measuring cup. Warm over low heat, or heat at 50 percent power in a microwave. Do not let the mixture come to a simmer. Stir into the dry ingredients. Stir to coat evenly.
- Step 2
Spread the granola mixture on the sheet pans, and bake for 45 minutes to 1 hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.
- Advance preparation: This granola will keep well for several weeks in the freezer.
Private Notes
Comments
This is a wonderful, fragrant granola and very healthy. It is lightly sweet with a wholesome, satisfying crunch. I used regular untoasted flax that I ground in a coffee grinder, and followed the rest of the recipe pretty much as written. I found that I did not need to switch the pans in the oven, and it only took about 30 minutes to cook. I highly recommend this recipe!
Love this recipe. I substitute organic Cheerios for nuts, and pure pea protein for oat bran. I also replace about s third of the hone with molasses. Watch when baking granola, there is no going back from burning even a small bit.
I used half honey and half agave nectar. I skipped the oat bran as I had none and used 1 additional cup of oats. Came out delicious.
This recipe’s flexibility allows variety and keeps me coming back to it. This evening, for example, I followed it except that I substituted local sorghum for the honey and two teaspoons of homemade orange extract for the vanilla. This time, I also used cashews, hazelnuts, coconut flakes, golden raisins and dried cherries. Previously, I’ve used different nuts and seeds with dried cranberries, apricots and/or dates.
Subbed maple syrup and brown sugar for honey (FODMAP considerations,added sunflower seeds, no raisins.
I substitute maple syrup for the honey and add whatever nuts and seeds I have available. My cooking time is closer to 40 minutes. This is a staple in our house!