How to: Granola

Fact: I’ve been chomping at the bit to blog about this recipe.  It just totally blows my mind how easy and absolutely delicious it is.

It’s also a fact that I’ve had more than one request to blog about it.  This week at work it was my turn to bring snacks for our weekly team meeting.  I take this responsibility very seriously. I actually have a hard time focusing on the meeting itself when it’s my snack day, because I’m extremely focused on making sure everyone gets a serving and is enjoying what I’ve made.

Don’t tell my manager.

Anywho, the granola was a hit, and along with it I brought Liberté vanilla yogurt and a few pints of big juicy blackberries.  Dixie cups provided ideal vessels for individual blackberry parfaits, which I made to order for the whole crew. Take note – great, unique  and healthy potluck idea.

Granola is perfect as a snack on it’s own or as an addition to yogurt, oatmeal or any cold breakfast cereal.  I find it gets a bad rap because it can be high in calories – but these are useful calories, pinky swear! With them, you’ll get a healthy dose of plant-based protein, fibre and heart healthy fat.

Making your own granola is another opportunity to get whacky with substitutions too, since so many of them work like a charm.

Granola

Serves 8 cups
Prep time 5 minutes
Cook time 1 hour
Total time 1 hour, 5 minutes
Website Adapted from Alton Brown

Ingredients

  • 4 cups large flake oats
  • 1 cup sliced or slivered almonds
  • 1 cup unsalted pumpkin seeds (also known as pepitas)
  • 1 cup unsweetened shredded coconut
  • 1/3 cup brown sugar
  • 1/3 cup maple syrup
  • 1/4 cup canola oil
  • 1 cup dried canberries (or other dried fruit)
  • 3/4 teaspoons fine sea or kosher salt

Directions

1. Preheat oven to 225 degrees F
2. In a large bowl, combine oats, almonds, pumpkin seeds, coconut and brown sugar
3. In a seperate small bowl, whisk together maple syrup, canola oil and salt
4. Pour syrup mixture over oat mixture and combine thoroughly
5. Transfer mixture to 2 baking sheets and bake for 1 hour, stirring every 10-15 minutes, until lightly browned.
6. Remove from oven, transfer to large bowl and add cranberries.

I’ve used all of the following ingredients as both additions and substitutes with great success:

  • sunflower seeds (sub for pumpkin seeds or almonds)
  • flaxseed (add 1/4 cup)
  • sesame seeds (add 1/4 cup)
  • quinoa (add 1/4 cup soaked overnight in water or ‘cracked’ with a rolling pin)
  • dried blueberries, cherries, chopped apricots (which, if you want unsweetened is the way to go)
  • wheat germ (add 1/4 cup)
  • cinammon (add 1/2 tsp to the maple syrup mixture)
  • cashews (a decadent sub for almonds)
Tonight for dessert, we get to enjoy a blueberry yogurt parfait in my grandmother’s crystal. We sure are fancy around here.
Erin

 

 

 

 

 

5 comments on “How to: Granola

  1. I’m always amazed at just how expensive granola is considering how easy it is to make! Thanks for this tutorial!

  2. Michelle on said:

    This is my fav homemade granola recipe. I always seem to have all the ingredients laying around and it super easy to whip up. Thanks for posting this Erin!

  3. Pingback: Got a bad case of brain drain? | JoanneRichard.com

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