MAPLE PECAN GRANOLA

GRANOLA IS ONE of those Canadian favourites, and everyone has an opinion on what makes the best kind. Dried fruit? Nuts? Clumpy? Coconut? Making your own means making it the way you like it.

This is my favourite tried-and-true recipe – and a favourite of my friends and family as well. In fact, I used to sell this granola – but now the recipe is yours to keep.

Most granolas you can buy are loaded with extra oils and sugars. In fact, all granola contains fat and sugar, but this one has high-quality ingredients that include coconut oil and all-natural maple syrup instead of processed oils and sugars.

The best part about this maple pecan granola? Once it goes into the oven, there is no stirring, no checking, nothing. Just leave it alone and take it out when it’s done – simplicity at its best.

This granola is fantastic as a breakfast for the whole family with some yogurt, fruit or just on its own.

Servings

MAKES 3 CUPS

Ingredients

2 cups rolled oats

¼ cup raw pecans, chopped

¼ cup ground flax seeds

¼ cup pepitas (hulled pumpkin seeds)

½ tsp cinnamon ¼ tsp sea salt ¼ cup coconut oil, melted L cup maple syrup

Directions

1. Preheat oven to 300 F.

2. In a large bowl, mix oats, pecans, flax, pepitas, cinnamon and salt.

3. Melt coconut oil and add to dry ingredients. Stir until everything is completely coated.

4. Add maple syrup (I like to use the same container the oil was in to get every last drop) and mix well.

5. Place mixture on a parchment paper-covered baking sheet and bake for 30 minutes. Do not stir.

6. Leave to cool completely and then break into pieces. This is important, especially if you like clumps. If you break it up too early, it will not stick together.

7. Keep in a sealed container for up to a month.

Recipe Notes

If you have a nut allergy, you can omit the pecans and add sunflower seeds or coconut flakes in their place.