Nutty Flax and Raisin Granola Cereal

Be forewarned, granola is exceptionally tasty, and is easily addictive.

Lately I’ve been on a granola kick, so I’ve been experimenting with all sorts of different flavors over the past month. I have yet to be disappointed with granola. It always ends up being sweet and satisfying, no matter what I put in it. And with a splash of cold almond milk it’s oh so satisfying!

For this batch, I used quick oats instead of old fashioned rolled oats, which I used for my Coconut Almond Granola. The quick oat granola was a bit more light and crunchy, and I found that it clumped together more easily for those delicious cluster bites. I would prefer quick oats over rolled oats for dry granola, however, the quick oats became soggy much more quickly than rolled oats, so keep that in mind if you plan on eating this with a liquid. It’s still delicious, even if it gets a bit soft in the nut milk, and would be a great cold oatmeal if you let it sit long enough.

Nutty Flax and Raisin Granola
6 c Rolled or Quick Oats
1 c Shredded Coconut
1 c Slivered Almonds
1/2 c Sunflower Seeds
1/2 c Flaxseed (I use flaxseed meal/ground flaxseed)
1/4 c Oil (sunflower, sesame, or coconut oil work great. Otherwise use a vegetable oil)
1/4 c Maple Syrup (I use grade B)
1/4 c Almond Butter
1 c Raisins

Directions:
In a large bowl, stir all of the dry ingredients (except for Raisins).
Next, combine oil and mix well. Add almond butter and maple syrup.
Pour mixture into two long baking sheets and bake in the oven for 15 minutes at 300 degrees (not preheated). After 15 minutes, remove the pan, stir mixture, and put it back in oven for 15 minutes.
Repeat this until your cereal is a toasty golden brown and smells delicious. I usually end up doing 3 to 4 fifteen-minute cycles.
Add Raisins just before removing granola from oven- this allows them to soften in the heat without burning.

Leave a Reply Cancel reply