Ingredients
- Rolled Oats: (3 cups) The base of our granola, providing a hearty and chewy texture. Use old-fashioned rolled oats for the best texture; avoid instant oats.
- Flaxseeds: (½ cup) These tiny seeds are nutritional powerhouses, adding omega-3 fatty acids, fiber, and a slightly nutty flavor. We’ll use whole flaxseeds for this recipe.
- Nuts (Optional, ½ cup): Adds crunch, healthy fats, and protein. Consider almonds, walnuts, pecans, or a mix. Chopped roughly for even baking.
- Seeds (Optional, ¼ cup): Boosts nutrition and texture. Pumpkin seeds (pepitas), sunflower seeds, or chia seeds work wonderfully.
- Honey: (½ cup) Natural sweetener and binder, also adds a lovely floral note and antioxidants. Use a good quality honey for the best flavor.
- Oil (¼ cup): Helps with browning and crisping. Coconut oil (melted), olive oil (light flavor), or avocado oil are good choices.
- Warm Water: (2 tablespoons) Helps to thin the honey and oil mixture for even coating.
- Salt: (½ teaspoon) Enhances the sweetness and balances the flavors.
- Vanilla Extract (Optional, 1 teaspoon): Adds a touch of warmth and enhances the overall flavor profile.
- Dried Fruit (Optional, ½ cup): Adds sweetness and chewiness after baking. Raisins, cranberries, chopped apricots, or dates are great options. Add after the granola is cooled.
Instructions
- Preheat your oven to 300°F (150°C). This lower temperature ensures the granola toasts gently without burning, creating a perfectly crunchy texture. Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes for easy cleanup.
- Combine dry ingredients in a large bowl. In a spacious bowl, add the rolled oats, flaxseeds, and any nuts and seeds you are using. Ensure these ingredients are well mixed. This even distribution will help them toast uniformly in the oven.
- Prepare the wet ingredients. In a separate smaller bowl, whisk together the honey, oil, warm water, salt, and vanilla extract (if using). The warm water helps the honey and oil blend smoothly, creating a more fluid mixture that will coat the dry ingredients evenly. Whisking ensures all ingredients are properly combined.
- Pour wet ingredients over dry ingredients. Gently pour the honey-oil mixture over the oat mixture in the large bowl.
- Mix thoroughly to coat. Use a spatula or your hands to mix everything together until the dry ingredients are evenly coated with the honey mixture. Make sure no dry oat patches remain. Even coating is key for achieving consistent flavor and texture throughout the granola.
- Spread granola evenly on the baking sheet. Pour the granola mixture onto the prepared baking sheet. Use a spatula to spread it in a thin, even layer. Avoid clumping it too thickly, as this can lead to uneven baking and some parts being burnt while others are still soft. A single, even layer promotes uniform toasting and crispness.
- Bake for 30-40 minutes, stirring halfway through. Place the baking sheet in the preheated oven. Bake for 30-40 minutes, or until the granola is golden brown and fragrant. It’s crucial to stir the granola about halfway through the baking time (around 15-20 minutes). This ensures even toasting and prevents the edges from burning while the center remains undercooked. Stirring also helps to break up large clumps and promotes the formation of smaller, more manageable clusters.
- Check for doneness. Granola should be lightly golden brown and crisp when done. The edges will brown faster, so pay attention to those. The aroma will also deepen as it toasts, becoming nutty and sweet. If the granola is browning too quickly, you can lower the oven temperature slightly or cover it loosely with foil for the remaining baking time.
- Let it cool completely on the baking sheet. Once baked, remove the baking sheet from the oven and let the granola cool completely on the baking sheet. This is a crucial step! Do not stir or move the granola while it’s still hot. As it cools, it will crisp up significantly and form those delightful clusters we all love. Cooling on the baking sheet allows for maximum crisping and cluster formation.
- Break into clusters and add dried fruit (optional). Once completely cool, break the granola into desired-sized clusters. You can keep it in larger clumps for a chunkier granola or break it down into smaller pieces. If using dried fruit, gently stir it in now, after the granola has cooled completely. Adding dried fruit while the granola is hot can make it become hard and chewy.
- Store in an airtight container. Store the cooled Flaxseed and Honey Granola in an airtight container at room temperature. Properly stored granola will stay fresh and crunchy for up to 2-3 weeks. Keeping it airtight prevents moisture from softening the granola and maintains its crispness.
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Sugar: 15g
- Fat: 15g
- Fiber: 6g
- Cholesterol: 7g