Rise and Shine! Time for Granola With Sunflower Seeds!

I had already gone to the local market and purchased everything I needed in bulk. This helped me to save both money and room in the pantry. To save time on a busy morning, I had also premeasured everything at the grocery store, so when it was time to add the flaxseed, rolled oats, chopped pecans, and sunflower seeds, I was ready to go!

It only took about 10 minutes to mix the ingredients and set the granola onto the cookie sheet and into the oven. The smell of honey and oats combined with my coffee inspired me to get outside for a bit—especially before the Seattle rain returned.

I took the granola out of the oven, mixed in the wheat germ, and waited by the oven to stir every 5 minutes. Once it was light brown in color I set the granola to cool and got my yogurt ready. I couldn’t wait until the granola cooled!

As much as I love hiking, my schedule didn’t leave me time to drive to a trailhead and explore a good spot to have breakfast. I am lucky enough, though, to live near a forest with excellent trails, providing the perfect 30-minute morning adventure.

This granola, which is perfect as breakfast or a snack, is packed with energy and a great way to start the morning or as a take-along on your next outdoor adventure!

What are your favorite local or national spots for hiking and trail walking? Don’t forget your granola the next time you go!

Granola With Sunflower Seeds

1/2 cup canola oil
1/2 cup honey or molasses
1/2 cup flaxseed
6 cups rolled oats
1 cup coarsely chopped pecans
3/4 cup hulled, unsalted sunflower seeds
3/4 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 am 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.

 Jane received her Bachelor’s in Fine Arts at Western Washington University where she studied Creative Writing. She now lives in the greater Seattle area, where she writes and drinks copious amounts of coffee. When she isn’t writing, cooking, gardening, or taking photos, you can find her at local shows and concerts, or running to prepare for yet another half marathon.