Granola is one of those things that I like to have on hand 24/7.
You can eat it plain, use it in baked desserts (like fruit crisps), or sprinkle it over yogurt, ice cream, pancakes, baked breads or even salads!
I use it for all of the above, which is why I go through so much. It rides shotgun in my grocery cart nearly every week. And yet, as delightful as Bear Naked’s Maple Pecan granola is, I’ve finally grown tired of forking over $4 each time I need another small bag of it. Because c’mon people, it’s basically a simple mixture of baked oats, honey, oils and a bunch of spices. You can buy 15 cups of rolled oats for less than $4 … it just doesn’t add up!
I don’t know why I waited so long, but this is the first time I have made granola for myself. This Maple Flax Granola turned out way better than I anticipated. Definitely a new favorite.
- 2 1/2 cups rolled oats
- 2/3 cup flax seeds
- 1/2 cup sliced almonds
- 1/3 cup maple syrup
- 1/4 cup honey
- 2 tablespoons canola oil
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- Pinch of sea salt
- Preheat oven to 325˚ F. Line a baking sheet with foil or parchment paper.
- In a blender, mix 1/2 cup of the oats and 1/3 cup of the flax seeds and blend until they become fine like powder (this will help the granola stick together better). In a large bowl, mix the powder with the rest of the oats, flax seeds, and sliced almonds. Set aside.
- In a small saucepan, combine the last seven ingredients and heat until warm. Pour over dry ingredients and mix until entirely coated. Spread evenly on the baking sheet in one layer. Bake for 20-30 minutes, stirring every 10 minutes, until the mixture is golden. Store in an airtight container for two weeks or in the freezer for much longer!