RECIPE: Healthy Homemade Granola
4 cups old-fashioned rolled oats
1½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup halved walnuts – high in omega 3s)
1 tablespoon flax seed
1 teaspoon fine-grain sea salt (for standard table salt, use ¾ teaspoon)
½ teaspoon cinnamon
½ cup canola oil (for neutral flavour)
½ cup maple syrup or honey
1 teaspoon vanilla extract
½ cup dried fruit, chopped if large (I used dried cranberries)
- Preheat oven to 350 F and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine oats, nuts and/or seeds, flax seed, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes. If you prefer your granola less clumpy, stir halfway (personally I like mine extra-clumpy – so I skip the stir). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
Recipe yield: 6 cups