Almond-Flax Granola

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Almond-Flax Granola

 

4 cups rolled oats

1 cup raw wheat germ

1 cup sliced almonds

1 cup raw sunflower seeds

1/2 cup flax seeds

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1/4 teaspoon ground nutmeg

1/2 cup apple juice

1/4 cup blackstrap molasses

1/4 cup safflower oil

1 teaspoon vanilla

1 teaspoon almond extract

 

Line two cookie sheets with pieces of parchment paper and set aside.

In a large bowl, place the rolled oats, wheat germ, almonds, sunflower seeds,

flax seeds, cinnamon, ginger, and nutmeg, and toss well to combine.

In a small bowl, place the remaining ingredients, and stir well to combine.

Pour the wet ingredients over the dry ingredients and stir well to thoroughly

moisten the dry ingredients.

Transfer the granola mixture to the prepared cookie sheets, evenly dividing it

between the two pans, and spreading it to form a single layer. Bake at 300

degrees for 20 minutes.

Remove the cookie sheets from the oven, stir the granola mixture, spread it

out to form a single layer again, and bake the granola mixture an additional 20

minutes.

Remove the cookie sheets from the oven, stir the granola mixture, spread it

out to form a single layer again, switch the placement of the cookie sheets on

the racks, and bake the granola mixture an additional 20 minutes.

Repeat the stirring and spreading procedure, as needed, until the granola

mixture is dry and golden brown. Remove the cookie sheets from the oven and set

the granola aside to cool completely.

Transfer the granola to an airtight container and can store at room

temperature for 4 to 6 weeks.

Yields 2 quarts.

 

 

 

 

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