250 mL old fashioned oats 1 cup
50 mL flaked natural almonds ¼ cup
50 mL whole golden flaxseed ¼ cup
50 mL raw sunflower seeds ¼ cup
50 mL raw pumpkin seeds ¼ cup
25 mL agave nectar or liquid honey 2 tbsp.
15 mL canola oil 1 tbsp.
10 mL salt free roasted garlic seasoning blend 2 tsp.
2 cloves garlic, minced
dried cranberries, thyme, rosemary (optional)
Preheat oven to 170 degrees (325 degrees F).
In a bowl, combine oats, almonds, flaxseed, sunflower seeds, pumpkin seeds, agave nectar, canola oil and garlic. Stir well.
Spread on parchment lined baking sheet.
Bake until golden, 12 minutes, stirring after 10 minutes. Watch carefully so as not to over bake.
Remove from oven. Cool.
Serve on salads, cottage cheese, baked sweet potato, etc.
Store in an airtight container or sealable bag in the refrigerator or freezer.
Yield: 22 servings
Serving Size: 15 mL (1 tbsp.)
Agave nectar can be found in large supermarkets in the health food or organic aisle or, in health and bulk food stores.
Recipe courtesy of POGA and SaskFlax