Crunchy Nutty Granola
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 50 minutes
Servings: Makes about 5½ cups
Ingredients
- ⅓ cup flax seeds
- ⅓ cup honey
- ¼ cup firmly packed light brown sugar
- ¼ cup Canola oil
- ½ teaspoon salt
- 3½ cups old-fashioned rolled oats
- 1 cup chopped almonds
- ½ cup chopped pecans
- ¼ cup sesame seeds
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 1 cup unsweetened flaked coconut
Directions
Preheat oven to 300º. In the work bowl of a food processor, process flaxseeds for 3 to 5 minutes or until coarsely ground.
In a small saucepan, combine honey and next 3 ingredients. Cook over low heat, stirring often, for 6 to 7 minutes or until sugar dissolves and mixture is smooth.
In a large bowl, combine ground flaxseeds, oats, and next 5 ingredients. Pour honey mixture over oat mixture, tossing well to coat. Spread in an even layer on a rimmed baking sheet.
Bake, stirring every 10 minutes, for 30 minutes. Stir in coconut flakes. Bake 5 to 10 minutes longer or until granola is lightly browned. Spoon granola in a single layer on wax paper and cool completely. Store in an airtight container for up to 5 days.