Savory Salad Granola

Ingredients

 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)

Directions

1

Preheat oven to 170 degrees (325 degrees F).

2

In a bowl, combine oats, almonds, flaxseed, sunflower seeds, pumpkin seeds, agave nectar

3

canola oil and garlic. Stir well.

4

Spread on parchment lined baking sheet.

5

Bake until golden, 12 minutes, stirring after 10 minutes. Watch carefully so as not to over bake.

6

Remove from oven. Cool.

7

Serve on salads, cottage cheese, baked sweet potato, etc.

8

Store in an airtight container or sealable bag in the refrigerator or freezer.

Savory Salad Granola

Ingredients

 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)

Directions

1

Preheat oven to 170 degrees (325 degrees F).

2

In a bowl, combine oats, almonds, flaxseed, sunflower seeds, pumpkin seeds, agave nectar

3

canola oil and garlic. Stir well.

4

Spread on parchment lined baking sheet.

5

Bake until golden, 12 minutes, stirring after 10 minutes. Watch carefully so as not to over bake.

6

Remove from oven. Cool.

7

Serve on salads, cottage cheese, baked sweet potato, etc.

8

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