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Granola with Flaxseed Photo: Tina Rupp

Granola with Flaxseed

Store granola in an airtight container at room temperature up to one week.

Martha Stewart Living, April 2004 http://www.marthastewart.com/130506/granola-flaxseed
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  • Yield Makes 5 1/2 cups

Ingredients

    • 2 cups old-fashioned rolled oats
    • 1 cup sweetened shredded coconut
    • 3/4 cup (about 2 1/2 ounces) sliced blanched almonds
    • 1/4 cup vegetable oil
    • 1/4 cup honey
    • 1 tablespoon flaxseed oil
    • 1/2 cup dried cranberries
    • 1/2 cup golden raisins
    • 1/4 cup unsalted sunflower seeds
    • 1 tablespoon ground golden flaxseed (from about 1 1/2 teaspoons whole)

Directions

  1. Preheat oven to 350 degrees. Toss together oats, coconut, and almonds in a medium bowl; set aside. Whisk together vegetable oil and honey in a small bowl; stir into oats mixture. Spread out oats mixture on a rimmed baking sheet.
  2. Bake, stirring occasionally, until golden brown, 17 to 20 minutes. Let cool 10 minutes; toss with flaxseed oil. Let cool completely. Transfer to a large bowl; stir in dried cranberries, raisins, sunflower seeds, and ground flaxseed.

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