Make a nutrient-packed, crunchy granola at home using a mix of high-fiber super seeds. This recipe is simple to follow and yields a satisfying, healthy breakfast cereal.
Author:Claire
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:About 6 cups1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
Scale
2 cups rolled oats (ensure gluten-free if needed)
1 cup mixed super seeds (chia seeds, flax seeds, hemp hearts, pumpkin seeds, sunflower seeds)
1/2 cup unsweetened shredded coconut
1/4 teaspoon fine sea salt
1/2 cup pure maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
Instructions
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, mixed super seeds, shredded coconut, and salt. Mix these dry ingredients well.
In a separate small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until combined.
Pour the wet mixture over the dry ingredients. Use a spatula to mix everything thoroughly until all the oats and seeds are evenly coated.
Spread the granola mixture onto the prepared baking sheet in a single, even layer. Press it down lightly if you want larger clusters.
Bake for 25 to 30 minutes, stirring halfway through to prevent burning. For larger clusters, avoid stirring completely until the last 5 minutes of baking.
Remove from the oven. Let the granola cool completely on the baking sheet without touching it. Cooling allows the clusters to set.
Once fully cooled, break the granola into desired cluster sizes. Store in an airtight container.
Notes
For Omega 3 rich breakfast ideas, use a higher ratio of flax and chia seeds in your mix.
Store this crunchy chia flax hemp recipe in an airtight container at room temperature for up to three weeks.
If you prefer a lower sugar option, reduce the maple syrup to 1/3 cup and add 1 teaspoon of liquid stevia or monk fruit sweetener to the wet ingredients.
This recipe works well as a topping for yogurt or fruit salads.