Super Seed Trifecta Granola

 

I made this super seed trifecta granola so that I could have something with more protein and fewer carbs than regular granola. I really liked it! I decided to grind the flaxseed so that my body could absorb those nutrients better, so I am modifying that below. I also added a pinch of salt, and I am writing down my baking times.

For the dry ingredients
3 cups crisp brown rice cereal (gluten-free if necessary)
3 cups rolled oats (gluten-free if necessary)
½ cup hemp hearts (shelled hemp seeds)
½ cup brown flax seeds. ground
¼ cup chia seeds
1 generous pinch of salt

For the wet ingredients
½ cup brown rice syrup
2 Tbsp. flax oil (or other oil)
1 Tbsp. molasses
½ Tbsp. vanilla extract

Preheat the oven to 275 °F. Line two baking sheets with parchment paper.

In a large bowl, combine the dry ingredients. In a small bowl, combine the wet ingredients.

Heat the wet ingredients in the microwave for about 1-2 minutes. Alternatively, you can heat the wet ingredients in a saucepan, until it just begins to bubble around the edges.

Add the wet ingredients to the dry and thoroughly combine. Divide the mixture between the two baking sheets and spread out evenly.

Bake the granola for 45 minutes, switching shelves for each sheet (i.e. placing the sheet from the top shelf on the lower shelf and vice versa). In my case, I baked it in a large roasting pan, stirring every 20 minutes, for a total of 1 hour. Once done, let cool completely before transferring to an air-tight container. Enjoy!