Granola

Granola

There are certain foods that I’ve always felt were best left to the experts. Do you know what I mean? Like, sushi. I’ve always felt like you were asking for trouble (and possibly food poisoning) if you made it at home. But, as you know, we recently enjoyed a feast of home made sushi made under the direction of our fabulous 14 year-old nephew Emil (He promises me he will create a post about making sushi – Emil, I’m going to hold you to that!) and I had to reconsider. Similarly I felt like bread and cereal were both items that were better (and more easily) bought than made. While I still haven’t made the leap to bread making – although it’s been on my mind – I have been making granola.

And despite my irrational fears about becoming someone who makes granola, my Prada shoes didn’t get up and walk out in disgust and, I have to say, this is a good and easy recipe. I first made it when I was on a post baby detox just over a year ago. I’ve made some tweaks but the basic recipe comes from a book called The Source by Dr. Woodson Merrell. It’s a great program if you’re looking for a sane way to detox. I also happened to get pregnant with our second child while on it, but the book makes no claim about fertility. I’m just saying that my husband really liked this granola.

Granola

Ingredients

  • 1/2 cup raw almonds, coarsely chopped
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cut walnuts, coarsely chopped
  • 1/2 cup oats (not quick oats)
  • 1/4 cup wheat germ
  • 1/4 cup flax meal
  • 1/4 cup unsweetened coconut
  • 1/4 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • 1/4 cup brown rice syrup
  • 1 tablespoon canola oil
  • 1/2 cup raisins (you could also use chopped dry apricots, dried cherries, figs or prunes)

Method

Preheat oven to 350 degrees

Toss all dry ingredients together.

Add syrups and oil and blend well.

Spread on a parchment paper lined cookie sheet and bake for between 10 and 15 minutes.

Let the edges just turn brown. It will firm up as it cools so don't worry if it seems too soft when you take it out of the oven.

Allow it to cool for at least 10 minutes before breaking it into small chunks.

Store in an airtight container in a cool, dry place for up to three weeks. It’s excellent with milk and berries as cereal but is also good with yogurt and fruit as a parfait.

You might also like

By Ingredient

Apple Pie Pancakes

It’s no mis­take that we have a week themed around com­fort foods. I’m a fan of most dishes cat­e­go­rized as comfort–foods like mac and cheese, pan­cakes, tuna casse­role, apple pie or grilled

Herbs

Lemon Thyme Chicken

This week has just about killed me. And I’m writing this on a Wednesday. I like to think that I’m someone who is a decent time manager. Where I fall

Picnics & BBQs

Sweet Corn Tostada

As a Mexican food fan living life in Canada you can imagine my pickings for authentic restaurants are slim. It’s only made worse by my boastful husband who loves to

3 Comments

  1. Jan
    February 06, 19:10 Reply
    I made this last night. It is SO good. My kids aren't big raisin fans so I took your advice and used dried cherries and blueberries. I didn't have wheat germ so I used 1/8 cup of wheat bran and 1/8 cup of flax seeds instead. I can't believe how EASY it was to make and so yummy!! I did have to watch it near the end as it browns fast. I have to confess, It came out of the oven around 9 pm last night and I ate a LOT of it for a snack....oops. Apparently I'll be making another batch this weekend.
    • Laura Keogh
      February 10, 21:57 Reply
      It's one of our favourites too. I love the idea of wheat bran and flax seed too. Great items to sub in. We design a lot of recipes with that idea in mind--if you don't have it, just add what you've got. We never want someone to not be able to make a recipes because they lack an ingredients. I say make a double batch! Thank you so much for writing and, most importantly, for reading SPC. Best, Laura

Leave a Reply