Bite Of Minnesota: Sunflower Seed Granola

By Crystal Grobe, Cafe Cyan

Based on the comments from the last post, there appears to be a lot of breakfast eaters in the Bite of Minnesota readership. Since I can’t make the Baked Aporridgy every day, I turn to another oat-infused standard for breakfast: granola.

My obsession with granola started eight years ago after trying a simple recipe from a USA Weekend insert in the Sunday newspaper and I’ve been making homemade granola ever since. Once I got the pattern down, it became increasingly easy. Since I made a batch every week or two, I often mix up the dry ingredients before work and then bake it after work while I’m working on dinner and can tend to stirring halfway through.

granola1 Bite Of Minnesota: Sunflower Seed Granola

(credit: Crystal Grobe)

Making granola at home allows for the customization of ingredients and control over the sugar level, a main concern of store-bought granola. I usually use whatever dried fruit and nuts I have on hand, getting most of my supply from Trader Joe’s. I usually eat it with yogurt or milk, but it is also good plain, as a dry snack. Here’s a doubled recipe from Clean Eating that I’ve been enjoying lately.

granola2 Bite Of Minnesota: Sunflower Seed Granola

(credit: Crystal Grobe)

Sunflower Seed Granola

From Clean Eating Magazine

1 cup sunflower seeds

4 cups old-fashioned oats

1/2 cup ground flaxseed (or wheat germ)

1 cup dried cranberries

1 cup slivered almonds

1 cup unsweetened coconut

6 tbsp natural peanut butter

1/2 tsp salt

1 cup agave nectar or honey

1 tsp vanilla

Preheat oven to 300°. Combine ingredients in a bowl and mix until evenly blended.

Transfer mixture onto a large cookie sheet and bake for 25 minutes or until golden. Let cool and store in an airtight container. If pieces stick together, shake the container to break up pieces.

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