Keep a batch in the fridge for a quick, fibre-rich snack or to top Greek yogurt with berries for breakfast.

Tips

Keep a batch in the fridge for a quick, fibre-rich snack or to top Greek yogurt with berries for breakfast.

Makes 20 servings
Cooking time: N/A

Ingredients

4 cups (1 L) rolled oats

⅔ cup (150 mL) raw, unsalted sunflower seeds

⅔ cup (150 mL) flaxseeds

⅔ cup (150 mL) skim milk powder

⅓ cup (75 mL) canola oil

⅓ cup (75 mL) honey

¾ cup (175 mL) unsweetened flaked coconut

½ cup (125 mL) whole or slivered almonds

Instructions

1. Preheat oven to 275°F (140°C). Line one large or two smaller rimmed baking sheets with parchment paper.

2. In a large bowl, toss together oats, sunflower seeds, flaxseeds, and skim milk powder.

3.  In a microwave-safe glass measuring cup or bowl, combine canola oil and honey. Microwave for about 45 seconds to warm. Stir to mix well. Pour over oats and toss well to combine.

4. Spread mixture on a baking sheet and bake for 25 minutes. Remove from the oven, toss granola, and add coconut and almonds. Continue baking for 20 minutes. Turn off the oven. Leave granola in the oven while oven cools, or for about 1 hour.

5. Store granola in an airtight container in the fridge.

Notes

Serving Size
⅓ cup (75 mL)

Recipe courtesy of canolainfo.org, featured in Diabetes Canada’s 2018 Healthy Living Calendar. To download the latest recipes, visit www.diabetes.ca/calendar

Nutritional Information

Per Serving
Calories 210
Total fat 11 g
Saturated fat 2.5 g
Cholesterol 0 mg
Sodium 15 mg
Carbohydrates 25 g
Fibre 4 g
Protein 5 g
Sugars 9 g
Oats are packed with soluble fibre, which can help improve blood sugar control and lower blood cholesterol. Choose old-fashioned rolled or steel-cut oats for extra fibre. – Amy Yiu, registered dietitian, Vancouver

Donate to diabetes research today!

Keep diabetes research moving forward

Your donation will ensure research never stops – help End Diabetes Now.

Donate