As promised. For once! 😉
Here is the updated recipe for my granola – shown below before going into the oven. It has more healthy add ins for more omega 3’s and a higher protein content, can easily be made gluten free if you find the gluten free oats (no longer has wheat germ), has no dairy or eggs, and uses only agave for a sweetener instead of honey or brown sugar.
And with all that in mind, this is one of the few things my ridiculously picky eaters will eat every day.
Super Almond Granola
3 cup old fashioned oats
1 cup almond meal or flour
1 cup whole raw almonds, chopped
1 cup unsweetened flaked coconut
3/4 cups quinoa flakes
1/2 cup ground flax meal
1 tablespoon cinnamon
1 teaspoon sea salt
2 tablespoons pure vanilla
1 teaspoon almond extract
1/3 – 1/2 cup agave nectar
1/3 – 1/2 cup canola oil
(use the higher amount for a slightly chewier granola)
Bake at 300 for 30-40 minutes (depending on how dark you like your granola) stirring halfway through and when it comes out of the oven. It will be a toasted golden color.
Store in an airtight container when cooled completely.
Makes about 6 heaping cups.