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Nut & Seed Granola


Nut & Seed Granola

I really like Amanda Soule’s website, soulemama dot com.  Her way of doing things reminds me of how I did (or dreamed of doing) things when my children were little.  This granola is a favorite of theirs for eating or gifting.
She uses this recipe from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission)



3 C rolled oats

½ C sesame seeds

½ C sunflower seeds

½ C pumpkin seeds

½ C almonds, chopped 

1 C whole-wheat pastry flour

½ tsp cinnamon

pinch sea salt

1/3 C cold-pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so)

1/3 C brown rice syrup or maple syrup

¼ C apple or orange juice (in a pinch, most other juices have worked for us too)

1 tsp vanilla

¼ tsp almond extract

  1. Preheat oven to 300º F. In a large mixing bowl, combine oats, seeds, almonds, flour, cinnamon and salt; mix well.
  2. In a separate bowl, combine oil, syrup, juice and extracts. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet. Spread on a cookie sheet or in a shallow pan and bake. Turn granola every 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in an airtight jar.
  3. I always double the recipe (I have four children. I double everything), which fills a one gallon jar and lasts us almost one week. For making and sharing as a gift, a double batch fits nicely inside two half-gallon mason jars.
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