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.
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