Bird Seed Granola

April 15, 2011 by Leanne Vogel November 9, 2017

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

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.

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