Sunflower Granola

We have converted many a cereal-eater (staff and guests alike) with this recipe and most of them never look back. For some reason there are a lot of granola haters, but this recipe is leagues above what you find in the grocery store. Oats, nuts, and seeds make this a more filling alternative to your average cereal, and we use maple syrup for a natural sweetener instead of refined sugar.

This granola is a healthy way to start your day, feel full longer, and avoid a mid-morning sugar crash and definitely worth trying.


(Makes a large batch but you can 1/2 it or store in an airtight container for up to 1 month) Ingredients:

  • ​4 cups old fashioned oats (not quick)

  • 1 cup unsweetened shredded coconut

  • 1 cup dried fruit of choice (I like blueberries)

  • 1 cup pumpkin seeds

  • 1.5 cups sunflower seeds

  • 1/2 cup untoasted sesame seeds

  • 1 cup chopped almonds

  • 1/2 cup chopped cashews (or macadamia or hazelnuts)

  • 2/3 cup pure maple syrup

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 1/4 cup sunflower oil​


Directions:

  1. Preheat oven to 325°F.

  2. Mix all the dry ingredients except salt together.

  3. Mix the maple syrup, oil, vanilla and salt together.

  4. Mix wet into the dry ingredients thoroughly.

  5. Spread onto parchmented cookie sheets.

  6. Bake 15 minutes. Stir well. Bake 10 more. Stir again and bake 10 more. If not golden brown do another 5-6 minutes after stirring again.

(Let cool completely before transferring to container)

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