Flax and Mixed Grains Granola

By Martha Rose Shulman

Updated May 2, 2024

Flax and Mixed Grains Granola
Andrew Scrivani for The New York Times
Total Time
1 hour
Cook Time
1 hour
Rating
4(165)
Notes
Read community notes

I use toasted flaxseeds for this nutty, not-too-sweet granola. Because the seeds are already toasted, it’s important to bake the mixture at a low temperature so they don’t burn.

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Ingredients

Yield:About 2½ quarts
  • 5cups flaked or rolled oats, or a mixture of flaked or rolled oats and other grains, such as rye and wheat
  • 1cup oat bran
  • 1cup coarsely ground toasted flaxseeds
  • 1cup chopped nuts (I recommend almonds and pecans)
  • ½ to 1teaspoon freshly grated nutmeg (to taste)
  • 2 to 3teaspoons ground cinnamon (to taste)
  • ½teaspoon salt (optional)
  • ⅓cup canola oil
  • ½cup mild honey, like clover honey, or agave syrup
  • 1tablespoon vanilla
  • 1 to 2cups raisins (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

425 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 56 grams carbohydrates; 10 grams dietary fiber; 20 grams sugars; 11 grams protein; 108 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients except the raisins in a very large bowl. Combine the oil, honey and vanilla in a saucepan or measuring cup. Warm over low heat, or heat at 50 percent power in a microwave. Do not let the mixture come to a simmer. Stir into the dry ingredients. Stir to coat evenly.

  2. Step 2

    Spread the granola mixture on the sheet pans, and bake for 45 minutes to 1 hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.

Tip
  • Advance preparation: This granola will keep well for several weeks in the freezer.

Ratings

4 out of 5
165 user ratings
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Private Notes

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Cooking Notes

Genny

This is a wonderful, fragrant granola and very healthy. It is lightly sweet with a wholesome, satisfying crunch. I used regular untoasted flax that I ground in a coffee grinder, and followed the rest of the recipe pretty much as written. I found that I did not need to switch the pans in the oven, and it only took about 30 minutes to cook. I highly recommend this recipe!

Orentjill

I used half honey and half agave nectar. I skipped the oat bran as I had none and used 1 additional cup of oats. Came out delicious.

Bryan Ketter

Love this recipe. I substitute organic Cheerios for nuts, and pure pea protein for oat bran. I also replace about s third of the hone with molasses. Watch when baking granola, there is no going back from burning even a small bit.

Christa

I was attracted to this recipe because it isn't sugar-laden, but it turned out rather dry. I've made better granolas that are still healthy. I used the minimum nutmeg and cinnamon but wished I had used more.

Careful not to cook too long

I have made this twice, but use Trader Joes' Multi-Grain hot cereal instead of rolled oats. My one caution is to watch the time very closely. The first time I followed the directions exactly, but the granola was partly scorched after 45 minutes. This time, I checked it every 5 minutes and it was nice and toasty after 27 minutes.

patty

Excellent recipe, I'm able to cut the sugar in half and we love it.

Lorraine

I used hazelnuts nutmeg pumpkin seeds, sunflower seeds, oatmeal vanilla extract ( not flavoring ) nutmeg and cinnamon. This recipe is great for proportions of oil nuts to oatmeal, ( I use olive oil )the cooking temperature and time . I add raisins once it has cooked but still warm . I find if I add dried fruit for the full time in the oven they burn. Most of the other granola recipes have coconut in them which upsets my stomach and very calorific. Happy to have this recipe in my back pocket

Nancy

Subbed maple syrup and brown sugar for honey (FODMAP considerations,added sunflower seeds, no raisins.

Nancy

I substitute maple syrup for the honey and add whatever nuts and seeds I have available. My cooking time is closer to 40 minutes. This is a staple in our house!

suz

Made a half recipe. Just two of us and if I didn’t like it, I was out fewer ingredients. I used a bit extra honey based on others notes regarding dryness. I didn’t toast the flax seeds. I added ground cardamom, sunflower seeds and chia seeds. I used olive oil since it’s what I have. I left the fruit out since I can add that when serving. Another lovely Martha Rose winner.

Lisa

Pretty dry granola though cranberries help a little. Needs more honey and cinnamon. I toasted flax seeds - probably shouldn't have as it is a bit burnt tasting.

liz

Used flax meal and hemp hearts instead of oat bran, and almonds and cashews for the nuts. Added sweetened coconut flakes so I cut down on the amount of honey. For seasonings I used 2 tsps turmeric, 1 tsp ground ginger, 1/2 tsp cardamom and a dash of salt and a crash of black pepper to bring out the turmeric. Added slices of dried apricots instead of raisins.

Beth

Cook for 12 minutes, stir, switch positions, 12 minutes more.

Lorraine

I used hazelnuts nutmeg pumpkin seeds, sunflower seeds, oatmeal vanilla extract ( not flavoring ) nutmeg and cinnamon. This recipe is great for proportions of oil nuts to oatmeal, ( I use olive oil )the cooking temperature and time . I add raisins once it has cooked but still warm . I find if I add dried fruit for the full time in the oven they burn. Most of the other granola recipes have coconut in them which upsets my stomach and very calorific. Happy to have this recipe in my back pocket

mally

I don't like to use coconut because it's high in cholesterol.

SarahT

Watch super carefully. Mine was well toasted in 10 minutes less than the recipe calls for!

Suzanne Hayes

This was really good. It is not too sweet, like so many granolas are. I added raisins and toasted coconut at the end. This really adds to the flavor.

patty

Excellent recipe, I'm able to cut the sugar in half and we love it.

Careful not to cook too long

I have made this twice, but use Trader Joes' Multi-Grain hot cereal instead of rolled oats. My one caution is to watch the time very closely. The first time I followed the directions exactly, but the granola was partly scorched after 45 minutes. This time, I checked it every 5 minutes and it was nice and toasty after 27 minutes.

Orentjill

I used half honey and half agave nectar. I skipped the oat bran as I had none and used 1 additional cup of oats. Came out delicious.

Catherine

A great basic recipe! I add unsweetened coconut flakes and use wheat germ instead of the bran. Raisins along with any dries fruit allow the reduction of sweetener.

Barbara

Nutritional info is for 26 servings, a little over 1/3 cup.

Christa

I was attracted to this recipe because it isn't sugar-laden, but it turned out rather dry. I've made better granolas that are still healthy. I used the minimum nutmeg and cinnamon but wished I had used more.

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