Pack this savory homemade granola in your pack as you hit the trail this summer!

Granola With Sunflower Seeds


1/2 cup canola oil

1/2 cup honey or molasses

1/2 cup flaxseed

6 cups rolled oats

1 cup coarsely chopped pecans

3/4 cup hulled, unsalted sunflower seeds

3/4 cup wheat germ


Preheat the oven to 350 F. In a large saucepan over low heat, combine the oil and honey and stir until warm. Turn off the heat. One by one, stirring to coat each thoroughly, add the flaxseed, oats, pecans, and sunflower seeds. Spread the mixture onto an ungreased, rimmed cookie sheet (two, if necessary) and bake for 15 minutes. Mix in the wheat germ and bake for an additional 15 to 20 minutes, or until lightly browned, stirring every 5 minutes or so. Remove from the oven and let the granola cool on the cookie sheets. Store in an airtight canister in the refrigerator for up to 6 months.

Makes 9 cups.

*Recipe and image courtesy of The Old Farmers Almanac Garden-Fresh Cookbook.*