Crunchy Granola

This scrumptious homemade granola has become a staple for my weekday breakfasts. The crunchy, sweet, flavourful recipe is nutrient-dense and oil-free. I include a few varieties of nuts and seeds, old-fashioned rolled oats, cinnamon, and maple syrup. A small amount of cacao and almond butter really adds to the flavour and texture.

Gluten free
Wheat free
Kids recipe

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Preparation time

20 min

Cook time

20 min

Total time

40

Meal

  • breakfasts

Servings

12

Ingredients

  • 180g/2 cups rolled oats (use gluten-free if needed)
  • 300g/2 cups (I use a combination of almonds, cashews, pecans, and walnuts, about ½ cup each)
  • 3 tbsp pumpkin seeds (and/or sunflower or sesame seeds)
  • 45g/½ cup shredded coconut
  • 1-2 tsp cinnamon
  • 1 tbsp raw cacao powder or cocoa powder
  • 1 tbsp ground flax seed (optional)
  • 80ml/⅓ cup maple syrup
  • 2 tbsp almond butter (optional)
  • 100g/½ cup raisins or chopped dates (optional)

Instructions

  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. Using a small bowl, mix the maple syrup and almond butter together and set aside.
  3. Mix all ingredients in a large bowl, except for the raisins or dates, and spread on rimmed baking sheet lined with parchment paper.
  4. Bake for about 15 minutes. Check after 10 minutes and adjust timing depending on desired level of crunchiness (I like crunchy granola, so I bake it for 20 minutes).
  5. Add ½ (100g) cup raisins or chopped dates (if preferred) to the warm granola. Let granola rest on baking sheet for about 15 minutes to cool. It will get crunchier as it cools.
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