• 3 Cups Rolled Oats
• 1 Cup Almond Meal
• ¼ Cup Flaxseeds, Ground
• 1 Cup Chopped Walnuts
• 1 Cup Pistachios
• ¼ Cup Olive Oil
• ¾ Cup 100 percent Pomegranate Juice
• ¼ Cup Pomegranate Molasses
• ½ Cup Dark Brown Sugar, Firmly Packed
• ½ Teaspoon Salt
• ½ Teaspoon Ground Cinnamon
• ¼ Teaspoon Ground Ginger
• 1 Cup Dried Pomegranate Arils

Preheat your oven at 300°F.

Toss together the oats, almond meal, ground flaxseeds, and nuts in a large bowl. In a separate bowl, whisk the oil, pomegranate juice and molasses, sugar, salt, and spices to combine. Pour the wet ingredients into the dry mixture and stir to thoroughly moisten every last crumb.

Spread the mixture on a large ungreased jelly roll pan, smoothing it into as thin a layer as possible with little overlap. After about 15 minutes, the top should begin turning golden brown, at which time you should remove the pan and stir the mixture. This will expose the uncooked bits of granola and begin to separate it into clumps. Return it to the oven and bake for another 15 minutes before stirring again. Bake for another 15 minutes if the mixture is still too pale and moist, until the granola is a uniform golden brown and mostly dry. In total, it will take about 30–45 minutes to bake. Cool completely before mixing in the dried pomegranate and storing in an airtight container at room temperature.