Allergen Cooking · breakfast · cooking

Sunflower Granola


My beautiful sunflower plants…well, a few weeks back. Now they are hanging over, bursting with seeds – which the squirrels and birds are happily noshing on. Which I am OK with 🙂 I grew them for them, something to tide them over for the cold winter coming.

On the other hand, I can make this granola for Kirk nearly anytime!

Sunflower Granola


  • 5 cups old-fashioned oats
  • 1½ cups raw sunflower seeds
  • ½ cup ground flaxseed meal
  • ½ cup dark brown sugar
  • ¼ cup pure maple syrup
  • ¼ cup raw honey
  • 2 Tbsp vegetable oil
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 1 tsp pure vanilla extract


Preheat oven to 350°, lightly oil a large rimmed baking sheet.

Mix oats, sunflower seeds and flaxseed meal in a large mixing bowl.

Heat brown sugar, maple syrup, honey, oil, cinnamon, and salt in a small saucepan over medium-low, until melted.

Add in vanilla extract, pour over oat mixture, stir until fully mixed.

Spread on baking sheet, smoothing out.

Bake for about 25 minutes, stirring halfway through.

Let rest on a cooling rack until fully cool, stirring a few times to break up clumps. When cool, store in airtight containers.

Makes about 9 cups.

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