For some reason, when the fall begins each September, although my days no longer orbit an academic schedule, something in me transitions into a more scheduled or prepared rhythm. This often begins with making a huge batch of granola to have on hand for an easy, healthy breakfast cereal I don’t have to think about when on the run.
One of my good friends from college introduced me to this recipe years ago, and I’ve been making it since. This is modified to include a hefty dose of ground flaxseed – I buy them whole and grind them fresh – for a daily boost of omega-3 essential fatty acids, lignans and fiber – a powerful natural cholesterol controller. This recipe is also full of ingredients for a nourished mind and body — walnuts, cinnamon, honey and oats.
This week, I’ve had 3/4 cup in a bowl in the mornings with dark chocolate almond milk. It’s crunchy and satisfying. My husband sprinkles a handful on his Greek yogurt and honey daily after dinner. It’s versatile and a powerhouse in the kitchen any way you use it.
Flaxseed Honey and Walnut Granola
modified from my good friend Melissa’s Low-Fat Walnut Goji Berry Granola
Prep Time 10 minutes; Cook Time 30 minutes; Total Time 40 minutes
- 4 cups rolled oats
- 1 cup ground flaxseed
- 1 cup chopped walnut
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 cup honey
- 1/2 cup water
- Preheat oven to 325 degrees.
- In a bowl, mix oats, flaxseed, walnuts, cinnamon and salt.
- On the stove top, heat honey and water until nearly boiled.
- Pour honey mixture onto dry ingredients.
- Stir until even and press a thin layer into two 9″ x 11″ baking pans.
- Bake for 30 minutes, stirring each 10 until the granola is golden brown.
- Cool completely, store and enjoy!
Yield 6 servings
Serving Size 3/4 cup