Multi-grain Granola

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More than you will eat in a week! Easy
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Ingredients (9)

  • 1/3 Cups Rolled Rye (Also known as Rye flakes)
  • 1 Cup Rolled Kamut (Also known as Kamut flakes)
  • 2/3 Cups Maple Syrup, Grade B
  • 3 Tbsp. Salted Butter, Melted
  • 1 Tbsp. Ground Cinnamon
  • 1/2 to 1 Tsp. Nutmeg
  • 1 Cup Mixed Nuts, Flax Seeds, Sunflower Seeds, etc.
  • 1/2 Cups Raisins
  • 1/2 Cups Craisins

There are so many recipes for Granola out there, you just never know which is best. In my opinion, they are all good, in their own way, so the variances are all due to individual preferences. Here’s a recipe that I like and think others will too. It is enhanced with flax seeds to make it a more rounded nutritional powerhouse. Toasted nuts add even more depth and flavor. Try it for yourself and see. Organic ingredients really do make a difference, so try to use as many organic products as possible.

Instructions

  1. 1Begin by preheating the over to 350 Deg. F. In a mixing bowl melt the butter and combine with Maple syrup.
  2. 2Chop any variety of nuts seeds and at least 2 Tbsp. of Flax seeds. In a dry skillet over medium to low heat toast chopped nuts and seeds, other than flax seeds until fragrant, for 3 to 5 minutes.
  3. 3Combine all ingredients, other than Raisins and Craisins in the mixing bowl with butter and syrup, and mix well. Mixture should appear relatively dry and quite loose.
  4. 4Lay the mixture out on a rimmed baking sheet, level it out and place it in the oven on the middle rack. Bake for about 30 to 40 minutes, until the mixture is nicely toasted. Be sure to stir the mixture a few times to make sure all parts are evenly toasted.
  5. 5After granola is nicely toasted and out of the oven mix the raisins and craisins into the granola. Let it cool and enjoy with yogurt, kefir, by itself, with milk, you name it…
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