Buttermilk Granola with Chia & Flax

Adapted from seriouseats.com

Print Recipe

Buttermilk Granola with Chia & Flax

Ingredients

12 ounces old-fashioned rolled oats, (about 3 1/2 cups; 340g)

1 ounce ground flax seeds (about 3 tablespoons; 30g)

1/2 ounce chia seeds (about 1 heaping tablespoons; 15g)

8 ounces buttermilk (about 1 cup; 225g)

6 tablespoons fat (coconut oil, butter, olive oil - I combine what I have on hand)

6 tablespoons sweetener (I use 3 tablespoons brown sugar + 3 tablespoons maple syrup)

1/2 teaspoon kosher salt

4 1/4 ounces raw pumpkin seeds (about 3/4 cup; 120g) I Only 40g. it's all I had

2 1/2 ounces raw, sliced almonds (about 1/2 cup; 70g)

2 1/4 ounces unsalted pecan pieces (about 1/2 cup; 65g) I Only used 40g

15 grams unsweetened, shredded coconut

Instructions

1

Place the rack in the center of the oven and heat to 300-F.

2

In a medium bowl, combine rolled oats, flax seeds, and chia chia; mix well.

3

In a separate bowl, mix together the buttermilk and the fat. Add to oat mixture and stir well to combine.

4

Mix the maple sugar, brown sugar and salt in a small bowl. Pour over the oat mixture and mix well.

5

Stir in the nuts and coconut.

6

Bake until golden brown and dry to the touch, about 1 hour and 30 minutes, stirring every 30 minutes.

Black or Pinto Beans

Buttermilk Granola with Chia & Flax

Adapted from seriouseats.com