By: Esther Vasa
|Pumpkin Flax Granola Leftover Stored|
My dear friend Amy Perrin mentioned that she loves Nature's Path Pumpkin Flax Granola. I purchased one packet and instantly fell in love with it. I decided to try it based on the ingredients listed. The very first try was a success. Here is the recipe I came up with. For my next try I will introduce crushed walnuts and avoid using oil.
Rolled Oats - 4 cups
Flax Seeds - 3 heaped tbsp
Pureed Pumpkin - 1/3rd cup
Pumpkin or Sunflower Seeds - 3 tbsp
Raisins and Craisins - 1/3rd cup
Ceylon Cinnamon - 1 stick
Olive Oil - 1 tsp (optional)
Vanilla Bean - 1
Himalayan Salt - 1/4th tsp
Honey or Maple Syrup - 1/4th cup (or more)
- Preheat oven to 350F.
- Line a baking tray with parchment paper and set aside.
- In a dry cup, grind flax seeds, cinnamon stick and vanilla bean. I've noticed that Nature's Path granola had whole flax seeds. For maximum nutrition flax seeds should always be blended unlike chia seeds.
- Mix all the dry ingredients in a large bowl.
- In a separate bowl, mix up all wet ingredients and add them to the dry ingredients. Combine well.
- Spread the granola mixture onto the baking tray lined with parchment paper.
- Bake for 30 minutes. If you like your granola very crunchy you may need to bake for 40-45 minutes. It all depends on how hot your oven gets.
- Cool and store in a box. In our case, we immediately had it and stored the leftover in a box. Yum!