Omega-3 Granola

Yield: about 6 cups

Ingredients:

1/3 cup slivered almonds

1/3 cup walnuts, chopped coarse

3 cups old-fashioned rolled oats*

3 tablespoons canola oil

¼ cup sunflower seeds

2 tablespoons sesame seeds

½ cup honey

2 tablespoons ground flaxseeds

¼ teaspoon salt

½ cup raisins

*Note - Do not substitute quick-cooking or instant rolled oats in this recipe, or the granola will taste sandy rather than crunchy.

Directions:

Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the almonds and walnuts in a 12‑inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and oil and continue to toast until the oats begin to turn golden, about 2 minutes. Stir in the sunflower seeds and sesame seeds and continue to toast until the mixture turns golden, about 2 minutes.

Off the heat, stir in the honey, flaxseeds, and salt until well coated. Spread the granola evenly over a large rimmed baking sheet. Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

Stir in the raisins. With a spatula, push the granola onto one half of the baking sheet and press gently into a 1/2‑inch-thick slab. Let the granola cool to room temperature, about 30 minutes. Loosen the dried granola with a spatula, break into small clusters, and serve.  The granola can be stored at room temperature in an airtight container for up to 1 week.

Per 1/2‑Cup Serving: Cal 230; Fat 11g; Sat Fat 1g; Chol 0mg; Carb 32g; Protein 5g; Fiber 4g; Sodium 55mg

Variations

Omega-3 Granola with Tropical Fruit

Substitute 1 cup chopped dried tropical fruit (such as pineapple, papaya, and/or mango) and 1/4 cup unsweetened shredded coconut for the raisins.

Omega-3 Granola with Cranberries and Ginger

Substitute 3/4 cup dried cranberries and 1/4 cup finely chopped crystallized ginger for the raisins.

Omega-3 Granola with Peanut Butter

Substitute 2/3 cup peanuts, chopped coarse, for the almonds and walnuts. Reduce the amount of oil to 2 tablespoons and stir 1/4 cup creamy peanut butter into the oat mixture with the honey and flaxseed.