Chunky Flaxseed Granola (Whole Foods Copycat)
Ah, Whole Foods. The relationship we have is love/hate. I LOVE the food they have there but HATE the prices. Since I tend to usually be on a tight budget, I usually skip Whole Foods and try to find ingredients elsewhere, but sometimes you just have to splurge. A co-worker of mine introduced me to Whole Food’s Chunky Flaxseed Granola, aka heaven in a tub. I’ve never had chewy granola besides in bar form, so I quickly fell in love with the texture and taste of this stuff.
About 10 (or 20) handfuls in, I looked more closely at the list of ingredients and realized how easy it would be to make this stuff (and NOT spend $5 on a little tub of it). This recipe is perfected after burning my first batch and cutting back some of the ingredients to make a more “chewy” consistency. Feel free to sub in whatever other ingredients you’d like/you have at home, but try to stay as true to the measurements as possible!
Here’s what you’ll need for the dry ingredients:
- 3 cups Gluten Free oats (Bob’s Red Mill for the win, yet again)
- 1 cup almonds (chopped, slivered or whole…it doesn’t matter)
- 1 cup unsweetened raisins.
- 1/2 cup sunflower seeds
- 1/4 flaxseed
- Pinch of salt
Here’s what you’ll need for the wet ingredients:
- 1/4 heaping cup of honey
- 1/4 cup brown sugar
- 4 TBSP oil (I used vegetable oil, but canola also works)
- 1/2 tsp vanilla extract
- Pinch of salt
Here’s what you’ll do:
- Preheat your oven to 300 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Mix together all of the dry ingredients in a large bowl and set aside.
- Add all wet ingredients into a small saucepan over medium heat until and mix until combined. Keep on heat for about 15 seconds after the mixture starts to foam.
- Pour the wet ingredients from the saucepan into the large bowl of dry ingredients and mix them together until combined and mixture is well coated with the wet ingredients.
- Pour coated granola onto the large baking sheet and press until it’s at a single layer.
- Bake for 18-20 minutes (Not longer, or the granola will start to burn!)
- Cool the granola completely (Seriously, wait it out or it will crumble) and then break it into chunks.
- Place granola into an airtight container or snack-size ziploc bags for easy transport.
Enjoy this recipe, everyone! It’s a great staple snack to have at the house or in your car for on-the-go snacking!
Let me know what other granola variations you enjoy in the comments below!
The Busy Bee