Bird Seed Granola

If you like your granola crunchy, this one is for you!

Eating Style: Dairy-free, Egg-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves: 14

Ingredients

Dry

  • 1 1/2 cup buckwheat groats, raw
  • 1/2 cups quinoa flakes
  • 1/2 cup millet, uncooked see note
  • 1/2 cup slivered almonds
  • 1/2 cup raw walnuts, roughly chopped
  • 1/2 cup raw sunflower seeds
  • 3 tablespoon ground flax seed
  • 2 tablespoon unsweetened coconut flakes

Wet

  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 cup honey
  • 2 tablespoon applesauce, unsweetened
  • 2 tablespoon almond butter
  • 2 tablespoon coconut sugar
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon Himalayan rock salt

Add-ins

  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup cherries or blueberries
  • 1/4 cup pumpkin seeds

Instructions

  1. Preheat oven to 300F. You do not need to line your cookie sheet with anything, just a plain old sheet will do the trick.
  2. Combine all dry ingredients in a large bowl. Set aside.
  3. Place wet ingredients in a small bowl and stir until combined. Pour wet over dry and stir well.
  4. Spread mixture over a cookie sheet, and bake for 40 minutes, stirring twice.
  5. Remove from the oven when the granola is golden brown. Stir in the add-ins, and let cool.

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Notes

I used raw millet in this recipe but wouldn’t do it again. The grain was way too crunchy for me. Next time, I’ll replace the 1/2 cup millet with 1 cup puffed millet. I’ve done it in the past with other granola recipes and they’ve turned out great!

Nutrition Information Per Serving

  • Calories: 231
  • Calories from Fat: 116
  • Total Fat: 12.9
  • Saturated Fat: 4.4 g
  • Sodium: 46 mg
  • Carbs: 25.4 g
  • Dietary Fiber: 3.5 g
  • Net Carbs: 21.9 g
  • Sugars: 10.8 g
  • Protein: 5.7 g