I made this for our guests last night. It was supposed to be for breakfast but we opted for farm fresh eggs instead with this on the side.
I also made them a "to go" jar for the car. That way they can enjoy it as a yummy snack while on the road. I love how crunchy this turned out. Very balanced flavors.
Yield: about 6 cups
1/3 cup chopped almonds
1/3 cup walnuts, chopped coarse
4 cups old-fashioned rolled oats*
1 tablespoon ground cinnamon
3 tablespoons olive oil
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1/2 cup honey (to make sugar free use sugar free honey)
2 tablespoons ground flaxseeds
1/4 teaspoon salt
½ cup dehydrated cranberries
*Note – Do not substitute quick-cooking or instant rolled oats in this recipe, or the granola will taste sandy rather than crunchy.
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the almonds and walnuts in a 12‑inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and oil and continue to toast until the oats begin to turn golden, about 2 minutes. Stir in the sunflower seeds, sesame seeds, and cinnamon and continue to toast until the mixture turns golden, about 2 minutes.
Off the heat, stir in the honey, flaxseeds, and salt until well coated. Spread the granola evenly over a large rimmed baking sheet. Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.
Stir in the cranberries. With a spatula, push the granola onto one half of the baking sheet and press gently into a 1/2‑inch-thick slab. Let the granola cool to room temperature, about 30 minutes. Loosen the dried granola with a spatula, break into small clusters, and serve. The granola can be stored at room temperature in an airtight container for up to 1 week.