Granola is one of those things that is just so very adaptable and handy in a whole foods kitchen. It’s easy to make and customize, tasty with milk as a breakfast cereal, adds great crunch, texture, and flavor to yogurt or ice cream, and is a great snack for road trips and hikes too. This sunflower granola is a tasty nut-free twist for folks with allergies. Whip up a batch of this in a hurry and snack away.
- ⅔ Cup Sunflower Seed Butter
- ¼ Cup Olive Oil
- ½ Cup Brown Sugar, packed
- ¼ teaspoon Salt
- 2 ½ Cups Rolled Oats
- ½ Cup Raw Sunflower Seed Kernels
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the sunflower seed butter, brown sugar, olive oil, and salt. Fold in the oats and sunflower seeds until everything is uniformly coated.
- Spread the mixture onto the baking sheet into one even layer. Bake in the preheated
- oven 25 to 30 minutes. Give the mixture a stir every 10 minutes to prevent scorching.
- Remove from the oven when uniformly brown and lightly crispy, it will crisp up further as it cools.
- Place the sheet on a wire rack to cool completely. Once cool break up any lumps and store in an airtight container.