Flexible Flax: Flax Granola

Make this healthy granola for a light snack.

June/July 1995
By Jill Jepson 
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Makes about 12 cups

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I like to keep this granola on hand for quick breakfasts and late-night snacking.

  • 1/2 cup molasses
  • 1/2 cup vegetable oil
  • 1/2 cup flaxseed
  • 1 cup walnut pieces
  • 3/4 cup sunflower seeds
  • 6 to 7 cups rolled oats
  • 3/4 cup wheat germ

1. In a large saucepan over low heat, heat the molasses and oil until thin. Turn off the heat. Mix in the flaxseed, walnuts, sunflower seeds, and rolled oats one by one and coat thoroughly with the molasses mixture.

2. Place on four ungreased cookie sheets and bake at 350 degrees for 15 minutes. Stir in the wheat germ, then bake 15 to 20 minutes longer, stirring every 5 minutes. When the granola has turned brown, remove it from the oven and let it cool on the cookie sheets.

Click here for the original article, Flexible Flax: Everyday Uses for Flax.

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