So excited to share another easy family recipe, this time for homemade granola. I haven’t made this recipe in years, so while making it…I was flooded with childhood memories.

We used to make a big batch of this recipe at the beginning of Fall. Somehow it reminded me so much of heading back to school after the summer. We had this granola packed in our lunches as a snack, for breakfast on yogurt, with milk as cereal or even sprinkled on some desserts.

It is a simple recipe and of course, it uses one of my favourite ingredients; Maple Syrup. You’ll see tons of upcoming recipes with it, so if you don’t have any…do yourself a favour and pick up a bottle of good quality Maple Syrup. You’ll be so happy to have it on hand in the next few months.

INGREDIENTS:

  • 3 cups of rolled oats

  • 1 cup of pumpkin seeds

  • 1 cup of sunflower seeds

  • 1 cup of whole pecans

  • 1/4 cup of chopped pecans

  • 1 cup of shredded coconut

  • 1/2 cup of brown sugar

  • 1/2 cup of maple syrup

  • 1/2 cup of olive oil

  • a few pinches of salt, to taste

DIRECTIONS:

  1. Preheat your oven to 300 degrees F.

  2. In a large bowl combine your oats, pumpkin seeds, sunflower seeds, whole and chopped pecans, shredded coconut, brown sugar, maple syrup, olive oil and salt. Mix until all the ingredients are well combined.

  3. On a rimmed baking sheet, spread the mixture in an even layer.

  4. Put in oven and stir every 10-15 minutes. Bake for 45 minutes or until oats become toasted and golden brown.

  5. Let cool and store into an airtight container for up to 2 months.

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