Rich in Omega 3 and Omega 6 fatty acids, calcium, potassium and iron, Chia Seeds are the new Superfood! Said to balance blood sugar and give the body a boost of energy, Chia Seeds can be used in a multitude of ways. Toast them as a topping for yogurt or bake them in a delicious granola, like this one. Or, soak them in water to create a gel that can be added to a protein drink or used as a thickener in recipes. Melissa’s White or Black Chia Seeds are available at Bristol Farms or your favorite supermarket.

• 3 cups old-fashioned rolled oats (not instant)
• 1/4 cup slivered almonds
• 1/4 cup chopped raw hazelnuts
• 1/4 cup of Melissa’s Chia Seeds (look for containers of Chia Seeds at Bristol Farms)
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 cup of olive oil
• 1/4 cup of Melissa’s Agave Nectar
• 1 cup dried cranberries (or dried cherries or raisins)

Preheat the oven to 325°F Line a baking sheet with a silpat mat or parchment paper.

In a large mixing bowl combine the rolled oats, almonds, hazelnuts and Chia Seeds. In a small bowl, stir together the oil and agave nectar. Pour the liquid over the dry ingredients and toss well. Spread the mixture out on the prepared baking sheet and bake for 35 to 40 minutes or until deep golden brown, stirring occasionally.

Remove the baking sheet from the oven and stir in the dried cranberries. Allow the granola to cool slightly on the baking sheet and break up any large clumps of granola while the mixture is still warm. Once the granola has cooled completely, store it in an airtight container.

Makes 5 cups

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