Sunflower seeds are high in Vitamin E, which is an important antioxidant shown to support heart health. The oats contain special antioxidants called avenanthramides, known to prevent heart disease, and a lot of dietary fiber necessary for cellular health. The dried fruits provide vitamins, minerals and additional antioxidants.
Make Ahead: The granola can be stored in an airtight container at a cool room temperature for 6 to 8 weeks, or frozen for several months.
Servings: 13.5 cups
- 8 cups old-fashioned rolled oats
- 1 cup raw sunflower seeds
- 1/2 cup unsweetened shredded or flaked coconut
- 1/2 cup dried apricots, coarsely chopped
- 1/2 cup dried cherries
- 1/2 cup dried blueberries
- 1/4 cup flaxseed
- 1/2 cup sliced (skin-on) almonds
- 1/2 cup raw honey
- 1/2 cup olive oil
Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Have 2 large baking sheets at hand.
Combine the oats, sunflower seeds, coconut, dried fruits, flaxseed and almonds in a large mixing bowl. Add the honey and olive oil; toss gently to coat evenly.
Divide the mixture between the baking sheets, spreading it in an even layer. Bake for about 20 minutes, until the mixture turns golden brown, then rotate the baking sheets top to bottom and front to back. Stir the mixture on both baking sheets, then bake for about 10 minutes, until evenly browned.
Let cool completely before serving or storing.
From Casey Seidenberg and Katherine Sumner of Washington-based Nourish Schools LLC.
Tested by Lucy Shackelford.
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