Sunflower Seed Butter Granola

I have such a love affair with granola. When I was young and had the metabolism of a super hero I could do work on a box of granola, these days I have to practice portion control (I know! what does that even mean!?)

The best and only kind of granola to eat IMO (in my opinion) are clusters, the more clusters the better. I hate when granola just seems like hardened oatmeal.

Just about every time I make granola it seems to come out like hardened oatmeal and less clusters, which makes me sad and then I never end up eating it.

BUT, I have finally mastered the CLUSTER!

The trick is that once you put your granola on the pan make sure you keep it close together and you never open the oven to stir your granola. It stays untouched until you take it out of the oven to cool.

homemade sunflower seed butter granola

2 Cups Gluten Free Rolled Oats
1/2 cup sunflower seed butter (or nut butter of choice)
1/2 cup honey
1 TBS cinnamon
2 TBS Chia seeds
2 TBS Flax seeds
2 TBS Hemp seeds
(side note: I have a giant jar of chia seeds, flax seeds and hemp seeds mixed together sitting in my refrigerator so at anytime I can take a scoop out and throw it into anything I want; smoothies, salads, yogurts, granola, oatmeal)

1.) Preheat oven to 350 degrees and spray baking sheet with nonstick cooking spray, ghee or coconut oil.
2.) In a large mixing bowl place oats, seeds, cinnamon, honey and sunflower seed butter and mix until oats are well coated and ingredients are evenly distributed.
3.) Place on a baking sheet leaving your mixture close together, almost like you are making one giant cookie. Bake for 45 minutes, checking ever so often to make sure it’s not burning. DO NOT mix your granola around if you want to have clusters at the end.
4.)Let cool before storing in air tight container for up to 2 weeks (if it even lasts that long!).

Do you like granola? Do you prefer clusters?

What is your favorite cereal from childhood?

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