Maple Cranberry Granola

The ingredients for homemade granola can be picked up for a couple of dollars from the bulk section of the supermarket. And the taste of homemade granola is so much yummier! We’ve stopped buying other breakfast cereals in favour of granola. Even one-year-old Banana eats it!

This recipe is not rocket science. Every ingredient can be increased or decreased according to taste or what you have in the cupboard. We’ve experimented with pumpkin seeds, flax seeds, ground ginger and dried apple. However, this basic recipe is the tried and true favourite. I make it in large quantities – some goes into a canister for the breakfast table and the rest is stored in a well-sealed bag in the pantry.

2 cups large flake oats (not instant!)
1/4 cup sunflower seeds
1/2 cup slivered almonds
1/3 cup coconut
2 tsp cinnamon
2 tbsp salted butter (melted)
1 tbsp brown sugar
3 tbsp maple syrup
1/3 cup dried cranberries (or other dried fruit)

– Pre-heat oven to 400 ˚F.
– In large bowl, mix together the oats, seeds, almonds, coconut and cinnamon.
– In separate bowl, add together the melted butter, brown sugar and syrup. Pour over the dry ingredients. Stir together until the oat mixture is lightly coated with the syrup mixture.
– Spread granola onto a large cookie sheet. You may need two cookie sheets to avoid having it spread too thickly.
– Put in oven for ten minutes. Remove and stir after 10 minutes so that it can be roasted evenly. Put back in the oven for another 5-10 minutes.

When it is done, let it cool on the cookie sheet. Add the cranberries to the cooled granola and put in a well-sealed canister or bag. The granola should be eaten within two to three weeks.

Enjoy with milk or yogurt!

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