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Spring Gillard
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Groovy Granola

granolaI know, two recipes in a row. It’s a sure sign of my busy-ness when that starts happening. I’m adjusting to working full time, writing my MA thesis on weekends, and keeping up with household chores. This great time-saving and delicious recipe comes from my good friend Megan. I make a big batch of her groovy granola every couple of weeks. I have some in the oven right now. Smells so good. At first I laughed at the small serving size, but Megan was right, it’s enough. I have mine with soy milk, and sometimes add a banana. Or sprinkle over fresh fruit and yogurt.

4 cups large flake, old-fashioned oats

1 ¼ cups nuts or same amount mixed nuts and coconut (I use cashews, sunflower seeds, pumpkin seeds, flax seeds & coconut)

½ cup brown sugar (could reduce to 1/4 c)

½ tsp salt

½ tsp cinnamon

¼ cup oil – Crisco, coconut or grapeseed

¼ cup sweet – honey, maple syrup or agave syrup

1 tsp vanilla extract

Preheat oven to 300°. Combine first five ingredients in large bowl. Combine final three ingredients in small bowl and mix well. Add wet to dry and mix well. Spread on two rimmed baking sheets. No need to grease them.

Bake for approximately 30 minutes, stirring and rotating pans every 10 minutes, until golden.

Add raisins, dried cranberries or other fruit once granola has finished baking.

Store in tightly sealed container. You can also freeze it.

Serving size is ½ cup.

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