Savory Salad granola

Savory Salad Granola

SaskFlax.com ©2014

Serve on salads, cottage cheese, baked sweet potato, etc. Store in an airtight container or sealable bag in the refrigerator or freezer.

Ingredients:

• 1 cup (250 mL) old fashioned oats 
• 1/4 cup (60 mL) flaked natural almonds 
• 1/4 cup (60 mL) whole golden flaxseed 
• 1/4 cup (60 mL) raw sunflower seeds 
• 1/4 cup (60 mL) raw pumpkin seeds 
• 2 Tbsp (30 mL) agave nectar or liquid honey 
• 1 Tbsp (15 mL) canola oil
• 2 tsp (10 mL) salt free roasted garlic seasoning blend 
• 2 cloves garlic, minced
• dried cranberries, thyme, rosemary (optional)

Instructions:

1. Preheat oven to 325 °F (170 °C).
2. In a bowl, combine oats, almonds, flaxseed, sunflower seeds, pumpkin seeds, agave nectar, canola oil and garlic. Stir well. Spread on parchment lined baking sheet. Bake until golden, 12 minutes, stirring after 10 minutes. Watch carefully so as not to over bake. Remove from oven. Cool.
3. Serve on salads, cottage cheese, baked sweet potato, etc. Store in an airtight container or sealable bag in the refrigerator or freezer.

Yield: 22 servings

Serving Size:  1 Tbsp (15 mL). Each serving contains 1/2 tsp (2 mL) of flax.

Cook's Notes:

• Agave nectar can be found in large supermarkets in the health food or organic aisle or, in health and bulk food stores.