A batch of this granola is a real crowd pleaser for brunch: Layer with yogurt and berries for a healthy parfait. Oats are an excellent source of heart-healthy soluble fiber, while the flax contains powerful alpha-linolenic acid, a precursor for omega-3 fats, critical for good health. The granola is sweetened only moderately with the maple syrup, which provides some good minerals not found in other sweeteners. Makes about 12 cups and stores well. 


6 cups rolled Oats (old fashioned)

1 cup Ground Flax

1 cups Walnuts pieces

1 cup sliced Almonds

1 cup Unsweetened flaked Coconut

1/2 cup Sunflower Seeds +/or Pumpkin Seeds

2 tsp Cinnamon 

1/2 tsp Sea Salt 

3/4 cup Maple Syrup, prefer B-grade dark for more flavor 

1/2 cup Organic Canola oil 

Optional: 2 cups raisins or cranberries, or mixed diced dried fruit, such as figs, dates, apricots.


1. Preheat the oven to 300°F. Lightly Oil two sheet pans. 

2. In a large bowl combine the oats, flax, nuts, cinnamon and salt, and coconut.

3. In a separate cup or bowl, whisk together the maple syrup and oil, then pour over the oat mixture. Use a spatula to fold the ingredients together well.

4.  Divide mix between the pans and spread to an even layer. 

5.  Bake the granola for a total of 45 minutes, stirring and rotating the pans every 15 minutes. The granola will be dark golden brown. 

6. Remove from oven and fold in optional dried fruit (below). Let cool completely on pans before transferring to an airtight storage container. 

Optional: Add dried fruit after granola cools.