- Yield 4 servings
Chock-full of nuts and seeds, this delicious granola from Chopped runner-up Joel Gargano is loaded with fiber, healthy omega-3s and protein. Sprinkle on yogurt for a well-rounded breakfast, or pack a handful in a plastic bag for breakfast-on-the-go.
- 4 cups Oats (old fashioned, not instant)
- 1/2 cup Honey
- 2 teaspoons Molasses
- 2 tablespoons Maple syrup
- 1/2 teaspoon Cinnamon, ground
- 1/8 teaspoon Cardamom, ground
- 1/8 teaspoon Nutmeg, ground
- 1/2 teaspoon Vanilla
- 1/2 teaspoon Salt
- 1/2 cup Flax seed, ground
- 1/2 cup Wheat germ
- 1/2 cup Wheat bran
- 2 cups Dried fruits, small dice (craisins, raisins, apricots, figs)
- 1 cup Walnuts, chopped
- 1 cup Almonds, chopped
- 1/2 cup Sunflower seeds, roasted with no shell
- Preheat the oven to 325 degrees F. Lightly coat a cookie sheet with pan spray. Toast the oats for 15 – 20 minutes or until golden brown. Stir oats every 5 minutes to promote even browning. They burn easy, so be careful.
- In the meantime, combine honey, molasses, spices, vanilla and salt into a sauce pot and heat over low heat until fluid. No need to boil the mixture, just heat it up. When the oats are toasted, pour them into a large mixing bowl.
- Pour the honey mixture on top of the oats and stir well to combine. Return to the baking sheet and toast again for 10 minutes. Pour flax seed, germ, bran, almonds and walnuts on top of the oats (do not stir) and return to the oven for 5 more minutes.
- Return the toasted mixture to the bowl and now mix in with the dried fruits. The granola will seem moist, but will become crunchy as it cools down completely. To help this, spread it out on the baking sheet so it will cool quickly.