As mentioned in my last post highlighting the benefits and uses for flax, here is an incredibly tasty, yet super healthy recipe for homemade almond-flax granola. It is so good and so easy, that I swear, you just might question ever paying for pre-packaged, who knows what’s in it, granola again. Enjoy.
Almond-Flax Granola with Dried Cherries
Yield: approx. 8-1/2 cups
- 6 cups old-fashioned rolled oats
- 1 cup raw almonds, coarsely chopped if desired
- ½ cup raw sunflower seeds
- 1/3 cup flaxseed meal (ground flaxseed)
- 1 teaspoon cinnamon
- 3 large egg whites*
- ¾ teaspoon fine sea salt
- ¾ cup maple syrup
- 1/3 cup olive oil or other neutral oil
- 2 ½ teaspoons vanilla extract
- 1 cup dried cherries
Preheat oven to 350F.
Combine the oats, almonds, seeds, flaxseed meal, and cinnamon in a large bowl. Whisk the egg whites and the salt in a medium bowl until frothy. Whisk in the maple syrup, olive oil, and vanilla until blended. Add egg white mixture to the oat mixture; stir until oats are evenly coated.
Spoon and spread the mixture onto two rimmed baking sheets. Bake 25 minutes, gently flipping with a spatula, moving granola from the outer edges to the center of the sheet and alternating the pans from top to bottom halfway through cooking.
Cool completely on pan, then stir in the dried cherries. Granola will last 3-4 weeks in an airtight container, and up to 3 months in the freezer. Feel free to swap out the almonds and cherries for any combination of nuts and dried fruit you like. Just make sure to mix in the dried fruit after the granola has been cooked.
*For a vegan version, use unsweetened applesauce in place of the egg whites.