Sunday, September 8, 2013

Healthy (and clumpy) Granola

Every time I've made granola, it quickly became crumbly and hard to snack on. I wanted it to be used for more than cereal. I wanted it to be more like store bought granola without all of the added processing and ingredients. 

This morning, as I was adding ground flax seeds to my pancake batter, it hit me. Flax "eggs" could bind my granola and make pieces! 

A flax egg looks like this:

Kinda weird, but it works. 

To make the granola, combine all of your favorite ingredients in a large bowl. 

Then add in your flax eggs. 

It won't feel too thick, but will definitely thicken up in the oven. 

Then bake your granola, let cool, and store in an air right jar. 

You'll need ...

3 c rolled oats
1/4 c quinoa
1/2 dried fruit ( I used cranberries)
1/2 c liquid sweetener, like maple syrup, brown rice syrup or coconut nectar
2 flax eggs (1/4 c ground flax seeds mixed with 1/2 c warm water)
1/2 c chopped nuts/seeds

Lets get started!

Preheat your oven to 350*. Mix all ingredients, in a large bowl, until well combined. Line a cookie sheet with parchment paper and "grease" with coconut oil to prevent the granola from sticking. Spread your granola evenly on the pan. Bake for 25 minutes or until light brown, stirring 1-2 times. 


  1. I have wanted granola so much lately but I have no liquid sweetener. Or quinoa! Do you just use uncooked quinoa or do you cook it or sprout it first?

    1. Chopped up and then soaked dates could work as a sweetner! And the quinoa isn't necessary, but I usually sprout mine. This is so good, I hope you try it!

  2. I'd never have thought to add a flax egg to get the clumpy factor! Genius!