You can eat it plain, use it in baked desserts (like fruit crisps), or sprinkle it over yogurt, ice cream, pancakes, baked breads or even salads.
By Lauren Hardy
- 2½ cups rolled oats
- ⅔ cup flax seeds
- ½ cup sliced almonds
- ⅓ cup maple syrup
- ¼ cup honey
- 2 tablespoons canola oil
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- Pinch of sea salt
- Preheat oven to 325? F. Line a baking sheet with foil or parchment paper.
- In a blender, mix ½ cup of the oats and ⅓ cup of the flax seeds and blend until they become fine like powder (this will help the granola stick together better). In a large bowl, mix the powder with the rest of the oats, flax seeds, and sliced almonds. Set aside.
- In a small saucepan, combine the last seven ingredients and heat until warm. Pour over dry ingredients and mix until entirely coated. Spread evenly on the baking sheet in one layer. Bake for 20-30 minutes, stirring every 10 minutes, until the mixture is golden. Store in an airtight container for two weeks or in the freezer for much longer!
Lauren Hardy is a writer, editor and self-taught, experimental foodie. By the time she was 6 years old, she had the Toll House Inn chocolate chip cookie recipe memorized and baked a variety of batches for her family each week. Her passion for cooking flourished during her college years. In addition to her writing aspirations, she hopes to own a bakery someday. You can follow her latest musings on her blog, "Making Life Sweet," at laurenhardy.com, where she blogs weekly about inspiration, food and faith.