If you love granola but aren’t such a fan of the fat that usually comes with it, read our story in today’s LENS and try out the recipe below.
4 cups old-fashioned rolled oats
3/4 cup sliced almonds
1/3 cup flaxseeds
1/3 cup unsalted pumpkin or sunflower seeds
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup dark (not blackstrap) molasses
1 teaspoon pure vanilla extract
1/4 cup vegetable oil
3/4 cup raisins or sweetened dried cranberries
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Combine the oats, almonds, flaxseeds and pumpkin seeds, ginger, cinnamon, molasses, vanilla and oil in a large bowl. Spread in an even layer on the prepared baking sheet and bake until the oats are crisp and lightly colored, about 15 minutes. Let cool completely on the baking sheet.
Stir together the oat mixture and raisins. Store in an airtight container at room temperature for up to 1 week.
Makes about 6 cups granola.