Recipe for Homemade Granola
With Canadian Maple Syrup
Try adding some of this granola mixture to your favourite apple crumble or pie recipe for extra crunchiness and flavour!
Ingredients
Tip:
The amount here is a bit unwieldy to flip and turn as required on the baking sheet. If you want, cut all amounts by half, but keep an eye on cooking time near the end - it only takes a few seconds to go from nicely toasted to over-toasted.
- Rolled Oats, 4 cups
- Unsweetened Shredded Coconut, 2 cups
- Pumpkin Seeds, 1 cup
- Sunflower Seeds, 1/2 cup
- Pine Nuts, 1/2 cup
- Sesame Seeds, 1/4 cup
- Roasted Almonds, coarsely chopped or sliced, 1 cup
- Pecans, coarsely chopped, 1/2 cup
- Dried Black Currants, 1/2 cup (soak to moisten in warm water)
- Sultana Raisins, 1 cup
- Canola Oil, 1/2 cup
- Honey, 1/4 cup (I use a nice fresh Ontario Honey)
- Canadian Maple Syrup, 1/4 cup (a good quality, medium grade)
Cooking Method
- Preheat oven to 350 degrees
- Mix all the dry ingredients in a large bowl (I use my roast pan).
- Whisk together the oil, honey and maple syrup.
- Dribble the oil, honey and maple syrup over the dry ingredients and mix through to thorougly coat and moisten everything.
- Spread the granola mixture out on a greased cookie baking sheet.
- Bake at 350 degrees for 45 minutes, turning the mixture over after 20 minutes.
- Add the raisins and drained black currants at about the 35 minute mark, and mix and flip over again.
This recipe for Granola with Canadian Maple Syrup will fill a 1kg coffee tin. Allow the granola to cool completely, line the tin with a plastic bag and pour the granola in, close the bag and cover; it's good for a couple of months, if it lasts that long in your house.
