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Omega-3 Granola
March 26, 2010

I adapted this recipe from Bon Appetit's February 2009 issue. I use less sugar and more oats. I also cook it for a much shorter period of time, as I prefer my granola on the not-so-crunchy side. Endless variations are possible depending on what add-ins are in season or handy in your pantry. I enjoy this granola with milk, yogurt, and banana and on its own as a snack. If you don't have walnut oil handy, you can substitute olive oil.


  • 6 tablespoons walnut oil
  • 1/2 cup dark brown sugar (packed)
  • 2 egg whites
  • 1/2 teaspoon coarse kosher salt
  • 5-6 cups old-fashioned oats
  • 1 1/2 cups walnut pieces
  • 3/4 cup flaxseed meal
  • 1/4 cup honey
  • Plus 1-2 of the following:
  • 1 cup pitted dates, coarsely chopped
  • 1 cup raisins
  • 1 cup dried cranberries


  1. Preheat oven to 325 degrees F. Brush 2 heavy large rimmed baking sheets with 1 tbsp of walnut oil each. Whisk 4 tbsps oil, brown sugar, egg whites, and salt in large bowl. Add oats, walnuts, and flaxseed; toss well.
  2. Spread mixture evenly on prepared sheets. Bake 10 minutes. Using metal spatula, flip granola. Sprinkle dates and/or dried fruit over; drizzle with honey. Bake about 10 minutes longer, or until desired degree of crispyness. Stir to loosen and cool on wire rack. Store in airtight container. Keeps 1-2 weeks, but it never lasts that long in my house!


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