Granola with Sunflower Seeds Cooking Fresh 2015 | The Old Farmer's Almanac

Cooking Fresh: Granola With Sunflower Seeds

Photo Credit
S. Jones
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I’ve never been a huge granola eater. I like granola, but never really gave it much thought or wanted to eat it often enough to buy it from the grocery store.

The stuff from the store always has too much sugar added or has some weird ingredient that I can’t pronounce. So I just stayed away from it.

While flipping through Cooking Fresh With The Old Farmer's Almanac, I came across the Granola With Sunflower Seeds recipe on page 7.

The ingredients looked pretty safe—healthy even. The process seemed pretty easy. I decided to get out of my non-granola rut and give it a shot.

I substituted coconut oil for the canola oil because it has a nice flavor, is full of healthy fats, and is a much healthier option. As I mixed all of the ingredients together, a smell that can be described only as euphoric started to come from the saucepan. I praise the pecans and honey for this.

The finished product was, well, how can I say this properly? I’ve been eating the granola almost every day since I made it … 5 weeks ago.

Granola With Sunflower Seeds
(from page 7 of Cooking Fresh)

½ cup canola oil
½ cup honey or molasses
½ cup flaxseed
6 cups rolled oats
1 cup coarsely chopped pecans
¾ cup hulled, unsalted sunflower seeds
¾ cup wheat germ

• Preheat the oven to 350°F.
• In a large saucepan over low heat, combine the oil and honey and stir until warm. Turn off the heat.
• One by one, stirring to coat each thoroughly, add the flaxseed, oats, pecans, and sunflower seeds.
• Spread the mixture onto an ungreased, rimmed cookie sheet (two, if necessary) and bake for 15 minutes.
• Mix in the wheat germ and bake for an additional 15 to 20 minutes, or until lightly browned, stirring every 5 minutes or so.
• Remove from the oven and let the granola cool on the cookie sheets.
• Store in an airtight canister in the refrigerator for up to 6 months.
Makes 9 cups.