Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Juice | 1 medium (182g) | 95 |
| Molasses | 1 tbsp (20g) | 58 |
| Flax Seed | 1 tbsp (10g) ground | 55 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Wheat | not in our table | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cup rolled oats
- 1 cup raw wheat germ
- 1 cup sliced almonds
- 1 cup raw sunflower seeds
- 1/2 cup flax seeds
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup apple juice
- 1/4 cup blackstrap molasses
- 1/4 cup safflower oil
- 1 tsp vanilla
- 1 tsp almond extract
- =
Directions
In a large bowl, place the rolled oats, wheat germ, almonds, sunflower seeds, flax seeds, cinnamon, ginger, and nutmeg, and toss well to combine.
In a small bowl, place the remaining ingredients, and stir well to combine.
Pour the wet ingredients over the dry ingredients and stir well to thoroughly moisten the dry ingredients.
Transfer the granola mixture to the prepared cookie sheets, evenly dividing it between the two pans, and spreading it to form a single layer.
Bake at 300 degrees for 20 minutes.
Remove the cookie sheets from the oven, stir the granola mixture, spread it out to form a single layer again, switch the placement of the cookie sheets on the racks, and bake the granola mixture an additional 20 minutes.
Repeat the stirring and spreading procedure, as needed, until the granola mixture is dry and golden brown.
Remove the cookie sheets from the oven and set the granola aside to cool completely.
Transfer the granola to an airtight container and can store at room temperature for 4 to 6 weeks.
This recipe yields 2 quarts.