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Recipe by Emma Frisch
- Oats – 2 cups quick rolled oats
- Oats – 2 cups regular rolled oats
- Wheat germ – 1/2
- Sesame seeds – 1/3 cup
- Flax seeds – 1/3 cup
- Sunflower seeds – 1/3 cup
- Cinnamon – 1 tsp. cinnamon powder
- Maple syrup – 2/3 cup maple syrup, B grade
- Coconut oil – 1/3 cup
- Vanilla extract – 1/2 tsp.
Preheat oven to 375. Mix dry ingredients in a bowl. Mix liquid ingredients in a separate bowl. Add to dry ingredients and stir with a fork until dry ingredients are wet. Spread evenly on a cookie sheet (non-stick, or on foil) and press down firmly with the back of a spatula (this will create some nice chunky granola). Bake for 20 minutes, then flip the granola. Bake for 10 more minutes, 30 minutes in total. Granola should be golden brown when finished. Let cool on a separate cookie sheet or try – this will help it crisp up. Store in an airtight mason jar, Ziplock, or Tupperware.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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