Here’s hoping this experiment goes well! I had all this stuff on hand, and the oat and wheat bran have been hanging out in my freezer for several months. I tried both of them and they weren’t rancid or smelly. The freezer is the best place for these kind of ingredients with fat (healthy of course) because it can go bad quickly. This really is full of fiber, minerals, vitamins, protein, omega-3, and nutrients. I pulled a few ideas from a couple of different recipes, so I can’t credit any one source.
Verdict: Yum! My husband tried some of this and he didn’t recoil! I gave some to a friend and she declared it “tasted wonderful”. I have had it for breakfast the past few days and I can tell you, this will keep you full for several hours – that’s the fiber doing it’s job. I enjoy this with almond milk and a small handful of raisins. It’s hearty, filling, nutty, slightly sweet – near perfect in my opinion. Thanks for reading, enjoy!
Fiber-tastic Granola –
- 4 cups rolled oats
- 1/3 cup raw almonds, chopped
- 1/4 cup oat bran
- 1/4 cup wheat bran
- 1/4 cup flax meal (I ground up golden flax seeds for this)
- ½ cup unsweetened shredded coconut
- 1/3 cup sunflower seeds
- 1 tsp. cinnamon
- 1/3 cup maple syrup
- 1/4 tsp. fine sea salt
- 1/4 cup vegetable oil
- *suggested additions after baking: 1/2 cup raisins or other dried fruit, chia seeds
1. Preheat your oven to 250 degrees. Line two baking sheets with lightly oiled (or non-stick) foil.
2. Toss all the dry ingredients together in a large bowl, then combine your liquid ingredients in a smaller bowl. Combine the wet and dry together with a rubber spatula then spread the granola evenly over the two baking sheets.
3. Bake for 40-50 minutes. Halfway through baking, stir the granola and spread out evenly again.
4. Place baking sheets on cooling racks – be sure to cool completely before storing in airtight containers. It’s best to store it in the fridge for a longer shelf life – about 7-10 days.