Everywhere I turn, there’s an article in a magazine or a news report telling us to eat more Omega-3 fatty acids. My two-person household has been doing our part for a while with foods like wild salmon and walnuts. But every report touts the extra super goodness of flax seeds and I hadn’t really gotten around to eating them yet. Fortunately for me, I stumbled upon a picture of this granola on Slashfood’s Feast Your Eyes page the other day and I’ve now jumped on the flax seed bandwagon.
Admittedly, it was the maple syrup that sold me on it. I’m a sucker for recipes containing maple syrup and I just so happen to have nearly a gallon of delicious grade B syrup taking up a lot of valuable refrigerator real estate…so maple granola seemed like a good idea.
The original recipe didn’t contain the walnuts or dried cranberries that I added to mine but that recipe did mention that other seeds, dried fruit and nuts were all very acceptable add-ins. I also added a bit more salt than the original recipe used as I really love to eat things that have a mixture of salty and sweet. If you’re not such a fan of salty and sweet together, reduce the salt to just 1/4 teaspoon. If you don’t like walnuts or dried cranberries, leave them out or add something else in their place.
Slightly adapted from recipe at Sweet Beet and Green Bean
- 2 2/3 cups rolled oats
- 2/3 cup flax seeds
- 1/2 cup dried cranberries
- 1 cup coarsely chopped walnuts
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2/3 cup maple syrup (I used grade B)
- Preheat oven to lowest setting (200 degrees Fahrenheit for my oven). Line a large baking sheet with parchment paper.
- In food processor or blender, process 1/3 cup oats and 1/3 cup flax seed until the mixture is a fine powder.
- In large bowl, stir together oats and flax seed powder, remaining 2 1/3 cups rolled oats, remaining 1/3 cup flax seeds, dried cranberries, walnuts and salt.
- Drizzle olive oil over mixture and stir together until olive oil is evenly distributed.
- Add maple syrup to mixture and stir again until maple syrup is evenly distributed.
- Evenly spread granola on prepared baking sheet and bake for about an hour. If the granola doesn’t seem quite crunchy enough at this point, bake it a little more.
- Let cool to room temperature on baking sheet. At this stage, you can break it into large or small pieces (your preference). Store in airtight container at room temperature.