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)
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Joanne says
I’m always amazed at just how expensive granola is considering how easy it is to make! Thanks for this tutorial!
howt1653 says
I know right? Thank you!
Michelle says
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!
howt1653 says
So glad you like it Michelle!
Anonymous says
Just made quite possibly my 25th batch of this amazing granola. Still loving it!
howt1653 says
You may have even surpassed me at this point! I’m so glad to hear it’s a staple!