Unlike other homemade granola recipes, which call for a lot of oil and honey, this granola has no oil whatsoever. It
- 1 cup raw rolled oats -
- 2 Tbsp sliced almonds -
- 2 Tbsp pecans, chopped -
- 2 Tbsp walnuts, chopped -
- 1/3 cup wheat germ or 3 Tbsp wheat germ and 2 Tbsp bran -
- 1/4 cup sesame seeds -
- 1/3 cup sunflower seeds (you can use part pumpkin seeds) -
- 1/3 cup unsweetened shredded coconut -
- 1 Tbsp ground flaxseed -
- 1 tsp cinnamon (optional but recommended) -
- 1/4 cup packed brown sugar -
- scant 1/4 tsp salt -
Heat a large, heavy frying pan over a medium-low flame. Place the oats and nuts inside and stir constantly for 5 minutes, as they begin to roast. Add wheat germ, sesame seeds, sunflower seeds, coconut, and flaxseed. Continue stirring constantly for 10 more minutes. Sprinkle in brown sugar and salt. Cook for 2–5 more minutes, still stirring. Leave in pan to cool, without mixing, so the mixture forms little clusters. Store in airtight containers.
I always double this recipe, since it freezes beautifully. It’s great as a topping for yogurt, cottage cheese, dry cereal, or even just as a snack. You can alter the nuts or other ingredients to taste. I made it once with ground filberts, and it was amazing!
Photos by Dainel Lailah.
Food Styling buy Michal Lebowitz .
This recipe originally appeared in Mishpacha Magazine.