Granola With Flaxseed Recipes
FLAX GRANOLA
From Lyn-Genet Recitas' book, The Plan. She says, "Making your own flax granola is very easy. You can double the amounts of ingredients if you wish, to have more granola on hand." You may use any amounts or combination of dried fruits and nuts as the ones listed below are suggestions. Prep time doesn't include the overnight refrigeration. Where no amount is indicated it is "to taste".
Provided by mersaydees
Categories Breakfast
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- 1. Combine the flaxseeds with water seasoned with cinnamon and the other spices as desired. Refrigerate overnight. Spread in a thin layer on a baking sheet and bake at 275° F for 50 minutes to an hour, turning several times to dry out.
- 2. Optional: during the last 10 minutes you may add raisins, nuts, and other dried fruits of your choosing.
Nutrition Facts : Calories 678.8, Fat 54.1, SaturatedFat 4.7, Sodium 87.3, Carbohydrate 38.3, Fiber 26.7, Sugar 8.2, Protein 21.6
GRANOLA WITH FLAXSEED
This granola has double dose of flaxseed: ground and in its oil form. With its protein and carbohydrates, this cereal is ideal when you need an energy boost.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 5 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Toss together oats, coconut, and almonds in a medium bowl; set aside. Whisk together vegetable oil and honey in a small bowl; stir into oats mixture. Spread out oats mixture on a rimmed baking sheet.
- Bake, stirring occasionally, until golden brown, 17 to 20 minutes. Let cool 10 minutes; toss with flaxseed oil. Let cool completely. Transfer to a large bowl; stir in dried cranberries, raisins, sunflower seeds, and ground flaxseed.
Nutrition Facts : Calories 271 g, Fat 15 g, Fiber 4 g, Protein 5 g, Sodium 25 g
GRANOLA WITH FLAXSEED
Steps:
- Preheat the oven to 350°F. Toss together the oats, coconut, and almonds in a medium bowl; set aside. Whisk together the vegetable oil and honey in a small bowl; stir into the oats mixture. Spread out the oats mixture on a rimmed baking sheet.
- Bake, stirring occasionally, until golden brown, 17 to 20 minutes. Let cool 10 minutes; toss with the flaxseed oil. Let cool completely. Transfer to a large bowl; stir in the dried cranberries, raisins, sunflower seeds, and ground flaxseed.
- Fit to Eat Recipe
- Per serving (1/2 cup)
- Calories: 271
- Fat: 15g
- Cholesterol: 0mg
- Carbohydrate: 32g
- Sodium: 25mg
- Protein: 5g
- Fiber: 4g
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