Here is a recipe for a breakfast stir-fry with Asian influences that is packed with vegetables and can also serve as the main course for lunch or dinner.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 20 |
| Yield: | 5 cups |
Ingredients
- 4 cups rolled oats
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1 cup raw sunflower seeds
- ⅓ cup canola oil
- ½ cup honey
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Stir oats, almonds, pecans, and sunflower seeds together in a large bowl. Mix oil, honey, cinnamon, and vanilla together in a smaller bowl; pour over dry ingredients and mix well. Spread mixture onto two ungreased baking sheets.
- Bake in the preheated oven until golden, about 20 minutes, stirring halfway through. Remove from the oven and let cool completely before storing.
Reviews
Followed the recipe to the T but also incorporated some of the modifications to keep this as low calorie and healthy as possible – if that’s possible lol. Added flax seeds, coconut, did the 1/2 and 1/2 agave and honey mix, and added a conservative amount of big salt pieces. Doubled the amount of sweetener. Baked in a convection oven at 200 but had to for about 60 minutes stirring every 10-15 minutes. Also omitted any oil and just used some avocado oil spray (not too much). Granola came out very clumpy (woo hoo) and some parts were a bit sticky. I was nervous in the beginning as a lot of liquid was melted onto the parchment and I was hoping this didn’t turn into a watery granola but thankfully it didn’t. The chunks of pecans were also a GREAT addition because of the crunch. Would make again and try a higher temp. Curious to see if there’s a way to make it less sticky – but wondering if that’s why the oil is necessary?
I used 1/4 c. honey and 1/4 c. maple syrup. I also added some coarse salt. Delicious!
Simple, quick an tasty. Still playing with the cooking time and temperature….
With the cost of good granola going through the roof now I decided to start making my own. After looking at many recipes I picked this one and was not disappointed! I used the basic recipe but made my own additions/changes. I added about 3/4 c of ground flaxseed, used coconut oil in place of canola, added about 3 T. of maple syrup to oil/honey mix. I didn’t have enough pecans so used what I had and added chopped walnuts to equal the 2 c nuts in recipe, as well as the rest of a bag of roasted/salted pumpkin seeds. Also added about 3/4 t. of salt to oil/honey/syrup mixture. I baked it a total of 30 minutes, stirring every 10 minutes. Perfect amount of time. Added dried chopped cherries to mix after taking out of oven. It’s delicious!
Yummy and super easy!
Great recipe, been using for years. Only change is cooking @ lower temp 250 for 30ish min with stirring every 10
This is amazing granola. My kids and husband eat it like cereal. The only thing I do differently is melt coconut oil instead of the canola oil, and did 1/2 honey and 1/2 pure maple syrup instead of ALL honey (to save on my honey). I cook it longer cause we like it extra crunchy. I love that there’s no sugar in this. Guilt-free eating! It’s fabulous on yogurt!
It’s yummy and super easy to make. I tweaked it a bit. Added walnut pieces and raw pumpkin seeds. Not only do I love it on Greek yogurt and fruit but I also give a small mason jar full as a gift! Enjoy!
I agree with previous posts: more honey is needed. Next time I’ll double the honey and add more cinnamon. Could also play around with dry ingredients to mix things up
I skipped the almonds (allergy) and put in puffed quinoa instead. Yum!
This recipe is great! I used slivered almonds and substituted sunflower seeds. Because the slivered almonds are a fair amount larger and it looked a bit dry, I added a tablespoon of honey, which came out well. I used a big pan and a small pan and switched them after the second ten minute shift, then added ten more minutes. The big pan was on top first and I wouldn’t do it the other way around as the result was perfect.
I made some substitutions because I didn’t want to wait for the next day to get the ingredients. It’s great!
I add ginger for a little bite. I also back off on the sunflower seeds and add milled flax seeds. I heat the honey mixture in the microwave so it spreads better. It’s made a HUGE difference. Even the kids like it!
Didn’t taste as good as the ones my mom make.
No changes and yes I will be making it again
This was absolutely wonderful! I wanted a decent granola to give my yogurt some crunch and the store bought stuff way too sweet for me (Type 1 diabetic). This not only filled the bill, but the taste is great! I did not use wheat germ, used coconut instead, and cut the recipe in half because it is just my husband and myself. I had a difficult time not eating an entire bowl.
Delicious. The kids love it.
Thank you so much for this delicious recipe. I have not purchased any store bought granola since I found your recipe.
Coconut oil instead on canola
I used less honey and used seeds and nuts I had. And once added chocolate chips.
Love this recipe! I’ve made it before. I’m just reviewing now. I made a couple of additions. I used grapeseed oil because i didn’t have coconut oil. Instead of vanilla, I used almond and coconut extract. I added flax seeds, walnuts and flaked coconut. At the end fresh out the oven I added raisins and dried cranberries. I love it! I use as topping for yogurt and ice cream, as cereal and as snack. The uses are many.