Omega 3 Granola Recipes

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HEALTHY GRANOLA



Healthy Granola image

This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It's made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.

Provided by Cookie and Kate

Categories     Breakfast

Time 26m

Number Of Ingredients 9

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 1/2 cup raw nuts and/or seeds (I used 1 cup pecans and 1/2 cup pepitas)
1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to 3/4 teaspoon)
1/2 teaspoon ground cinnamon
1/2 cup melted coconut oil or olive oil
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
2/3 cup dried fruit, chopped if large (I used dried cranberries)
Totally optional additional mix-ins: 1/2 cup chocolate chips or coconut flakes*

Steps:

  • Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  • In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  • Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
  • Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
  • Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
  • Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Nutrition Facts : ServingSize 1/2 cup, Calories 313 calories, Sugar 10.7 g, Sodium 143.2 mg, Fat 14.3 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 5.3 g, Protein 7.6 g, Cholesterol 0 mg

OMEGA-3 GRANOLA



Omega-3 Granola image

This is a granola recipe that improves upon one printed in Martha Stewart Living's February 2010 issue. Removing unnecessary sugar and salt and adding ground flax to the mix greatly improves the health happiness of this recipe. It's easy for kids to make. You can substitute chopped dates or dried cranberries for raisins. Be careful, though, as the latter are often sugar coated. And, of course, chopped almonds can replace the pecans. If you prefer a sexier breakfast, finish the baking without adding any dried fruit, let the granola cool completely, and add 1 cup of chopped dark chocolate pieces. Again, be careful. You're adding some antioxidant benefits but a bunch of extra calories, too!

Provided by Gretta Vosper

Categories     Grains

Time 55m

Yield 14 cups, 28 serving(s)

Number Of Ingredients 9

1/2 cup ground flax seed
6 cups rolled oats
2 cups unsweetened dried shredded coconut
2 cups pecan pieces
1/2 cup sesame seeds
1 teaspoon ground nutmeg
1 cup extra virgin olive oil
1 cup pure maple syrup
1 cup raisins

Steps:

  • Preheat oven to 300 degrees.
  • Mix all ingredients EXCEPT raisins in deep baking pan and spread evenly.
  • Bake, stirring every 10 minutes for 40 minutes then add the raisins (or dried cranberries or dates) and bake another 10 minutes until the granola is toasted as you like it.
  • Let cool completely.
  • If the granola is going to last more than two weeks, split into two containers, keeping the second one refrigerated until the first one is finished.

Nutrition Facts : Calories 300.1, Fat 20.5, SaturatedFat 5.5, Sodium 5.6, Carbohydrate 27.2, Fiber 4.5, Sugar 11, Protein 4.9

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