As groceries become more and more ridiculously expensive, it’s time to start making more of our food from scratch. It’s tastier, more economical and better for you. The more you make from scratch, the more you ask yourself, “why didn’t I do this before?”

A few tips before you begin:

Two ingredients that granola needs are oil and sugar. You can change up how you would like to impart these two ingredients. Vegetable or Coconut oil work just fine. You could sub in honey, if you like, but beware of clumps. You could also 1/2 the maple syrup and add 1/2 cup of brown sugar to the dry mix at the beginning. If you do this reduce the cooking intervals from 15 mins to 10 mins each making it 30 minutes total baking time.

I find that if you skip the sweetener you end up with bitter tasting granola.

You have to cook granola until it is well toasted. Toasted oats have the most flavour. You also need to stir the granola regularly as it cooks, to ensure it toasts evenly. Without stirring, it will almost certainly be over-cooked around the edges and undercooked in the centre. Give granola a good stir between cooking intervals.

Finally, I’ve learned that while you can add almonds to the initial mix, save other nuts such as pecans, Brazil nuts or coconut until the final 15 minute stir. If you add them to the first mix, the nuts become over cooked and taste bitter. Tragic. Dried fruit must be added at the very end, once the granola has been cooled.

PREP TIME 5 mins

COOK TIME 40 mins: 2 @15 minute intervals and 1@ 10 minute finale

4 cups large-flake oats from Bear River Farms
1/2 cup sliced almonds
1/2 cup toasted sunflower seeds
1/4 tsp salt
1/4 cup vegetable oil
1 cup pure maple syrup from our trees in Bear River or you could buy your own
1/4 cup shredded coconut
1/4 cup rough chopped Brazil or Hazelnuts
1/4 cup rough chopped pecans
1/4 cup rough chopped dried apricots
1/4 cup dried cranberries
1/4 cup rough chopped dehydrated apple ( from Noggins Farm )
1/4 cup golden raisins



Preheat oven to 300 ° F on convection bake
Combine the oats, almonds, sunflower seeds and salt in a large bowl. Stir well to combine.
In a glass measuring cup, combine the oil and maple syrup. Microwave for 90 seconds.
Pour oil/maple syrup over the oats mixture. Using two spoons, stir and toss the mixture until all of the oats are coated with the syrup.
Place granola directly onto a large baking sheet and place in the oven. Set the timer for 15 minutes. At the end of 15 minutes, remove the granola and stir, moving the granola around the outside edges into the middle and the middle out towards the edges. Set the timer for another 15 minutes. After the second 15 minutes, sprinkle with the coconut and remaining nuts and stir well again. Return to oven and set the timer for one last 10 minute bake. (40 minutes total, stirred twice at 15 minute intervals and then final 10 minutes). At the end of the last 10 minutes interval, remove the granola from the oven. Stir just a bit then sprinkle with the cranberries, apricots, apples and raisins. Do not disturb until it is completely cooled. Once cooled, stir the granola. Granola will keep for several weeks at room temperature in an airtight container. It also makes a great gift. Granola costs a small fortune to buy and making your own is so easy and delicious!