Sweet and Salty Three-Seed Granola

This crunchy nut free granola is the perfect balance of sweet and savory. It is packed with three types of seeds: sunflower, pumpkin and sesame. It will soon be on your breakfast rotation!

Supermarket shelves are full of granola bags of many kinds that promise you a great start to your day. So, what about homemade granola? Let me count the ways. Homemade granola is the latest (and therefore delicious!), Inexpensive, easy to make, a fun recipe to try with kids, and highly customized to suit your own personal likes and dislikes. Nut free? No problem.

A large jar of sweet and salty three-seed granola will keep everyone happy. Serve this granola for breakfast, eat it as a snack at any time of the day or sprinkle it on ice cream for dessert.

What is Sweet and Salty Three-Seed Granola?

With maple syrup, brown sugar, olive oil, and two types of salt, it makes the granola fence salty and sweet again. Like a bag of potato chips, it will force you to come back for more.

Wholesome oats and lots of seeds make a rugged, substantial granola without bringing any crunchy, health-food store vibes. A lower and slower than usual bake temperature and time toasts the oats and seeds evenly from the inside out for a wonderfully robust, full flavor.

The Best Oats for Granola

This version was designed to use old-fashioned rolled oats. They give the granola an attractive texture and tolerate low, slow backs well. Steel chopped oats never cook in the oven and become hard and crumbly. Quick-cooked oats sometimes absorb moisture quickly and can throw off prescription.

Should seeds be toasted or untested?

This recipe requires three types of seeds: sunflower, pumpkin and sesame. The seeds are added to the granola mix without touching. They turn out delicious and golden brown when cooked with the rest of the flavors.

Adding seeds to the mixture after baking allows them to be coated in sweet, syrupy, olive oil so that each mouth is well cooked.

The best olive oil for granola

A light fruit, daily extra virgin olive oil is best suited for this granola. You want the lightest edge of flavor from olive oil without it coming out as bitter or as a vegetable. Save your best salad stuff.

Flaky salt for flavored pops

Adding flaky salt to this granola as a fennel gives soft popcorn of saltiness that complements the sweetness of maple syrup and really brings out the delicious notes of olive oil. Is it sweet Is it salty? It’s just addictive!

If you don’t have flaky salt or you don’t like it, skip it, and add 1/2 teaspoon extra kosher salt to the granola mixture.

How to tell when granola baking is done

The granola bakes at a low of 325 ° F, which ensures that the oats are well cooked and crispy throughout. When ready to be removed from the oven, the surface of the granola will turn evenly golden brown from edge to edge. If you wish, keep a tablespoon of raw granola mixture aside, so you can compare the colors before and after and better estimate donations.

Clumpy vs. Crumbled Granola

Granola cluster fans, raise your hand! This granola was designed for you. By packing the granola tightly and not bothering to cook it, you finally get a large sheet of granola so that it breaks into whatever size you like.

Maple syrup and brown sugar caramelize in the oven and effectively “glue” the dry ingredients. It’s easy to get small pieces or even a cluster at all – don’t press the granola so tightly on the baking sheet. Tossing the granola a few times during ripening also helps prevent disturbance.

More ways to make delicious granola

The beauty of making your own granola is that you can go through many variations by changing just a few ingredients.

Change the seeds! Try them instead:

  • Poppy seeds
  • Flax badge
  • Cannabis seeds – Add them to the granola after baking.
  • Stay away from chia seeds in this granola as they absorb so much moisture it can affect the final results.
  • Sweetener: Use agave instead of maple syrup for a mild flavor.

    Oil: Replace neutral vegetable oils (such as canola or peanuts) with olive oil.

    Chocolate! Finally add up to 1 cup of semolina or regular chocolate chips to the granola with the dried fruit.

    Ways to enjoy granola

    Admittedly, I usually eat a handful out of the jar! While this is definitely a way to do it, you can also keep your granola to use in a variety of ways.

  • As a Cindy topping over ice cream. I like to combine it with ram raisin flavor.
  • Slice a banana in half and spread the sliced ​​portion with peanut butter. Sprinkle granola on peanut butter and insert inside! This idea also works with Apple Wages.
  • With yogurt, more maple syrup and fresh fruit such as berries, bananas, or finely chopped pears.
  • Make granola bark! Melt some chocolate (milk or black, whichever you like) in a heatproof bowl in the microwave. Spread the chocolate on a parchment-lined baking sheet in a thin, even layer. Immediately sprinkle a handful of granola on the melted chocolate. Keep cool until cool, then cut into pieces for quick pick-up.
  • Storing your granola

    Transfer the completely cooled granola to an airtight container. It will stay at room temperature for 2 weeks.

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