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My mom created this recipe because she went on a no-sugar diet. It's amazingly yummy served warm with milk! It's my breakfast every morning. Use all the cinnamon. In the end, you will be glad you did.

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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line 2 rimmed baking sheets with parchment paper.

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  • Spread sunflower seeds on 1 baking sheet. Spread hazelnuts on the another baking sheet.

  • Toast sunflower seeds and hazelnuts in the preheated oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop hazelnuts into smaller pieces.

  • Combine sunflower seeds, hazelnuts, oats, flour, cinnamon, and salt in a large bowl.

  • Stir honey, butter, sorghum syrup, and vanilla extract together in a saucepan. Cook over medium heat until butter is melted and mixture is bubbling, 3 to 5 minutes. Pour over oat mixture and mix well to combine. Spread granola evenly on the baking sheets.

  • Bake 1 baking sheet at a time in the preheated oven until granola is golden, about 9 minutes. Remove from oven, stir, and continue baking, about 9 minutes more. Repeat with second baking sheet.

Cook's Note:

Sorghum is a rich and sweet syrup that is made from the sorghum plant, which looks like a cross between corn and cane sugar. It's amazingly delicious, and somewhat resembles the taste of molasses.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

147.9 calories; 3.8 g protein; 17.7 g carbohydrates; 4.4 mg cholesterol; 75.7 mg sodium. Full Nutrition