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Maple-Flax Granola

January 15, 2012

One of the hardest parts of writing this blog is deciding which recipes to feature.  I have a spiral notebook that I keep by my bedside, and it is brimming with recipes, ideas and sketches.  This notebook shows the signs of my affection with its’ tattered edges and faded cover.  Eventually I hope to post most of the recipes in it.  Time is my only obstacle.

Some of the recipes in my notebook are decadent, some are comforting, and some are gluten-free translations of old favorites.    Another group falls into the daily basics category.  These are the things that we eat a few days a week.  Things that make our life a bit easier and definitely more economical while managing multiple food allergies and celiac disease.  My Maple-Flax Granola falls into this category.  It is satisfying, delicious and packed with protein and fiber.  I can easily make it once or twice a month and store it in an air-tight container for hectic mornings.  We usually store it as-is, allowing each family member to add their favorite stir-ins.  My current favorites are pecans, toasted coconut and dried cherries.  My son looks forward to eating his for school snack with a handful of chocolate chips and dried blueberries thrown in (trail mix style).  Whatever your favorite combo is, this granola is the perfect canvas.

Recipe Notes Processing a portion of the oats into a coarse oat flour is key to producing the “cluster style” granola that I prefer.

Maple-Flax Cluster Granola

  • 5 cups gluten-free certified oats of choice*
  • 1/3 cup ground flax (I prefer golden flax)
  • 1/2 cup maple syrup
  • 1/3 cup oil of your choice ( I love using melted coconut oil)
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon sea salt
  • 1 tablespoon vanilla extract (I use Frontier brand or homemade for corn-free)

In the bowl of a food processor fitted with the metal blade, place 1 ½ cups of the oats.  Process until a coarse oat flour is produced.

In a large mixing bowl combine this oat flour, with the remaining 3 ½ cups of oats, the ground flax, maple syrup, oil, cinnamon, salt and vanilla.

Stir until all ingredients are thoroughly combined and moistened.

Spread onto a sheet pan coated with parchment paper, silpat mat, or lightly oiled foil.

Bake at 300 degrees for 35-50 minutes.   Bake until crisp and golden brown.

Cool completely on sheet pan.  Store in air-tight container.

Add in ideas:

  • dried cherries
  • dried blueberries
  • raisins
  • banana chips
  • chocolate chips
  • nuts
  • seeds
  • toasted coconut

*  If you have celiac disease, talk with your doctor before eating oats.  Even gluten-free certified oats can cause problems for some.  Personally, it took me two years of eating gluten-free before I was able to tolerate them.

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19 Comments leave one →
  1. January 17, 2012 8:08 pm

    Love this! I’ve just started making homemade granola, and this one looks like it’ll be the next one I try. :)

    • January 18, 2012 2:16 am

      I hope you do give it a try! I would love to see your version. Future post on The Baking Beauties? ;)

  2. Sharon permalink
    January 17, 2012 8:32 pm

    What are your dishes? I love them! (flowers)

    • January 18, 2012 6:29 am

      Hi Sharon,
      The flowered bowl is by Royal Stafford. It is called “Hedgerow.” I only have a few pieces of the set (sadly), but I adore it and if I see it again I will definitely buy more! I found mine at a Homegoods store. Just in case you have those in your area!

      • Sharon permalink
        January 18, 2012 1:05 pm

        Thanks so much! I’ll definitely be on the look out here in New Brunswick, Canada.

  3. gneen permalink
    January 17, 2012 8:52 pm

    I love this one Terris! My Grandmother Johnson was called “Grandma birdseed” by my older cousins college friends who came to visit because of her homemade granola. I haven’t made granola for years and was just thinking yesterday that I should make some! Maple syrup as the sweetener works great for me. I am SOOO inspired! I encourage you to keep that precious binder of recipies going to pass on to your children & Grands someday. My cousin on my Mothers side & I just went through my Grandma Lucy’s old leather covered cookbook with sketchings from college days on the leather (including a sketch of the engagement ring setting I now wear only WITH the diamond in it!). It was fun to see recipies that we had eaten and helped her make for years and see the dates of when & how she aquired them including notes of revisions! Your book will be precious someday! I’m hungry now…

    • January 18, 2012 2:17 am

      Thanks Gneen! I hope you are inspired to make a batch. It makes lovely trail mix for all those hikes you do.

  4. gneen permalink
    January 17, 2012 9:30 pm

    Oh, also my Son In Law calls me a “granola”, so I respond by saying “crrrunchy!” Ha! Put some crystalized ginger in for crrunchy & spicy!

  5. January 18, 2012 1:54 am

    I have a ton of flax at home and have been looking for interesting ways to use it up! This sounds like a fabulous way to use some of it… I love homemade granola! Thanks for this recipe :)

    • January 18, 2012 2:18 am

      I’m sort of obsessed with flax and use it to fortify many of my muffins and quick breads too. Thanks for stopping by!

  6. January 18, 2012 5:54 am

    I love granola and I love flax. I have made loose granolas before but love the clustered kind but wasn’t sure how to make that happen. Great post the granola sounds and looks wonderful.

  7. January 18, 2012 5:58 am

    This looks amazing! I’m so glad you shared – and your photos are stunning! I also have a notebook that I write in daily….aren’t they great?

  8. January 18, 2012 12:12 pm

    Homemade granola is the best! I love the added ground flax seeds.

  9. January 18, 2012 12:32 pm

    Oh, how delicious!!! I LOVE granola (especially chunky versions like yours), but I shy away from making it because it is so irresistible. I may have to break down and make a mini batch :)

  10. Pam M permalink
    January 19, 2012 5:13 pm

    Looking forward to tasting this version! Looks beautiful and healthy…..Way to go!

  11. January 19, 2012 9:04 pm

    I love the idea of grinding up some of the oats to get nice clusters! I’m going to have to try that the next time I make granola. We eat granola all the time here as well, and right now I’m loving dried raspberries and shredded coconut in mine!

  12. January 20, 2012 2:49 pm

    i’m with you on the notebook. I wish my day had at least 48 hours, then I’d find the time to blog all the wonderful recipes I have written.
    your granola sounds delicious!

    • January 21, 2012 8:32 pm

      Hi Roxana, Thanks for stopping by! Yes, 48 hours in a day would be just about right!

  13. January 22, 2012 4:30 am

    I used to carried around notebook for ideas and then iPhone came along which I carry all the time. Somehow I stopped writing!!! And I got busier with the kids and I lost the habit of writing down. Do continue… it is the best way to jot down ideas! Love your granola! Looks healthy and delicious at the same time!

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