Loaded Maple Granola

One of the driving factors at the beginning of my family’s REAL FOOD journey was finances. We had a very small food budget and had to learn to make the most of it.

That meant cooking as much as possible from scratch. It’s cheaper–always. And it turns out, so much better for you as well! 😉

Granola is one of those things that seems to cost an awful lot at the store…and as far as I’m concerned, almost never has enough of the good stuff (the nuts and seeds and raisins) if you don’t make it yourself.

It’s so easy to make, doesn’t take a whole lot of time or skill. You can control the amount of sugar and add as much of the good stuff as you like!

This one is a family favourite at our house…feel free to add extra nuts.

Maple Granola

In a very large bowl combine:

• 3 cups large flake oats
• 4 cups quick cook oats
• 1 cup coconut (any type will do, although I prefer unsweetened)
• ¼  cup pepitos (pumpkin seeds)
• ½ cup sunflower seeds
• ¼ cup each flax seed and ground flax
• 1/2 cup chopped pecans or slivered almonds
• 1 cup raisins (but don’t add until after baking!!)

In a saucepan combine and bring to a boil:

• 1/3 cup brown sugar
• 1/3 cup oil
• ¼ cup water
• ½ cup maple syrup
• 2 tsp cinnamon

Pour the maple syrup mixture over the oat mixture and mix well until all is wet. 
Split evenly over 2 baking sheets (with sides) and bake at 350 degrees for 30 minutes, stirring every 10 minutes. 
Remove from oven and let cool. 
Add raisins and mix well. 
Store in an airtight container for 2-3 months.

Tip:  granola is so easy to change up to suit your taste buds!  You can add nuts, wheat germ or other seeds.  Take out the coconut or raisins, add cranberries or dried apricots-you name it!  Don’t be afraid to mix it up a little!

What’s your favourite way to use granola??
Do you love it with yogurt?
How about with milk: warm or cold?
Topped with berries or banana’s?
How about using it to top muffins or coffee cake?
Let me know below…