I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.
I keep a desk drawer at work filled with packs of nuts. Both my husband and I buy large bags of nuts that we keep in the pantry for snacks. Walnuts are one of my favorite go to foods. A handful of California walnuts is a versatile snack and satisfy any taste preference, from savory to sweet. Regardless of your flavor preferences, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). California walnuts contain protein (4g/oz) and fiber (2g/oz), too. This is important to those of use who try to maintain a plant-based diet, something that I sometimes find challenging. Find more information on the health benefits of walnuts at https://walnuts.org/health-professionals/.
The perfect source of protein, use California walnuts in both sweet and savory recipes. That’s why I chose to use California walnuts in my Healthy Home-Style Granola recipe. When toasted, the walnuts have a deep earthy taste adding a burst of flavor to each bite of granola. The granola goes well with unsweetened almond milk or other plant-based milks. My healthy home-style granola contains clumps of toasted oats, bits of flax and sprouted pumpkin seeds, and California walnuts. It is not as hard or sweet as store bought packaged granola.
Don’t forget to visit Walnuts.org for delicious recipes and much more.
Notes on Making Healthy Home-Style Granola
- I used 100% whole grain old fashioned gluten free oats in this recipe. Whole grain oats provide a great source of fiber. The oats do not contain added preservatives, sugar, color, or artificial flavors.
- I used California walnuts in this recipe as part of a blogger recipe challenge. Substitute any variety of nuts in this recipe to satisfy your taste.
- I added one teaspoon of cinnamon to the recipe, but cinnamon fans can add another teaspoon. It smells wonderful while the granola is roasting.
- Add pepita, pumpkin, flax, hemp, chia, sunflower or other seeds to the recipe. I added 1/2 cup of sprouted pumpkin seeds and one tablespoon of flax seeds to my granola recipe. You can increase this amount or try different varieties of seeds. A combination of several seeds works well, too.
- Replace the melted coconut oil with extra virgin olive oil if you prefer. I usually cook everything with olive oil but chose to use coconut oil in my granola recipe.
- I generally buy raw, local unfiltered honey to use as a sweetener in drinks and sweet recipes. Replace the honey with maple syrup or a sugar substitute. Raw honey contains antioxidants, plant chemicals that help your body fight damage caused by free radicals.
- Add the dried fruit or raisins at the end when the granola is almost cooled. I used raisins in this recipe, but small pieces of any dried fruit is just as tasty. I sometimes add bits of dried apricots or dried cherries instead of raisins.
- Store the granola in an air-tight container for about one week. Eat the granola as a cereal, sprinkle it on Greek yogurt, or carry it with you in a small snack container.
Healthy Home-Style Granola
- 4 cups old-fashion rolled oats
- 1 cup California walnuts broken into pieces
- 1/2 cup sprouted pumpkin seeds
- 1 tbsp flax seeds
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 cup coconut oil melted
- 1/2 cup raw, unfiltered local honey
- 1 cup raisins or other dried fruit
- Line a 9 x 13 baking sheet with parchment paper. Preheat oven to 350 degrees.
- Combine dry ingredients. Stir in the honey and melted coconut oil. Spread granola mix evenly in pan and press down with the back of a spoon. The granola should be about 1-inch thick.
- Bake for about 20-25 minutes stirring half way through. Let cool completely. Top with raisins or other dried fruit. Using your fingers, break the cooled granola into pieces.
- Store in airtight container for about one week.
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