Adjust the oven rack to the middle position and
heat the over to 325 F. Toast the almonds and
walnuts in a 12-inch skillet over medium heat,
stirring often, until fragrant and beginning to
darken, about 3 minutes. Stir in the oats and oil
and continue to toast until the oats begin to turn
golden, about 2 minutes. Stir in the sunflower
seeds and sesame seeds and continue to toast until
the mixture turns golden, about 2 minutes.
Off the heat, stir in the honey, flaxseeds, and salt
until well coated. Spread the granola evenly over a
large rimmed baking sheet. Bake, stirring every few
minutes, until the granola is light golden brown,
about 15 minutes.
Stir in the raisins. With a spatula, push the
granola onto one half of the baking sheet and
press gently into a 1/2-inch thick slab. Let the
granola cool to room temperature, about 30
minutes. Loosen the dried granola with a spatula,
break into small clusters, and serve.
Originally Submitted
1/31/2013
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