Breakfast Recipes

Brainy Breakfast Granola

Brainy Breakfast Granola



Brainy Breakfast Granola

Serves: 28


1 32 ounce bag Bob’s Red Mill organic old fashioned rolled oats
1 2 1/2 ounce package Flanigan Farms slivered raw almonds
1 2 1/2 ounce package Flanigan Farms raw cashews
1/3 cup Flanigan Farms raw sunflower seeds
1 2 1/2 ounce package Flanigan Farms raw pepitas pumpkin seeds
1/4 cup Bob’s Red Mill organic chia seeds
4 teaspoons Spice Hunter organic ground cinnamon
1 teaspoon Spice Hunter organic ground allspice
1 teaspoon McCormick ground turmeric
6 tablespoons Hain Organic brown sugar
2 tablespoons water
5 tablespoons Anderson’s organic maple syrup
4 teaspoons Simply Organic vanilla extract
6 tablespoons Napa Valley organic olive oil
1/2 cup Newman’s Own organic prunes chopped
1/2 cup Newman’s Own organic raisins about 3 1 ounce boxes


Preheat oven to 375� Fahrenheit.� Line a large rimmed baking sheet with parchment paper.

Place oats, almonds, cashews, sunflower seeds, pumpkin seeds, and chia seeds in a large bowl.

In a small saucepan, combine cinnamon, allspice, turmeric, brown sugar, water, maple syrup, vanilla, and olive oil.� Bring to a boil over medium heat, stir to dissolve sugar, and remove from heat.

Pour hot syrup over the dry mixture and stir well to coat.� Spread evenly on the baking pan and use the back of a metal spatula to pack granola firmly into the pan. Cook 25 to 30 minutes, until light golden.� Remove from oven and reduce heat to 325� Fahrenheit.� While granola is cooking, chop the prunes and mix it together with the raisins in a bowl so it dries out a bit, stir occasionally.

When you remove granola from the oven, rotate the pan, return to the oven and bake about 20 more minutes.� Remove from oven and sprinkle dried fruit on top of the granola.� Bake ten more minutes, until granola is golden brown.� Remove from oven and cool completely undisturbed, about one hour.� Break up granola and mix in fruit.� Store in an airtight container or gallon size zipper bag for up to two weeks.