My Homemade Granola

My homemade granola is a regular in my house. This granola recipe is nut and gluten-free, and is so versatile. Enjoy it as a snack on its own or with your favourite yogurt. Go ahead and give it a try, I guarantee you, it will be a regular in your home too!

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Ingredients

Recipe makes 8-9 cups

Dry Ingredients

• 4 cups rolled oats

• 1 cup sunflower seeds

• 1 cup hemp hearts

• 2 large rice cakes, cinnamon toast flavour, crushed

• 1 tsp cinnamon

• 1/2 tsp salt

Wet Ingredients

• 1/2 cup unrefined coconut oil

• 1 cup pure maple syrup, very dark (I use Riverside Maple brand)

• 2 tsp vanilla extract

• 1/2 cup organic smooth pumpkin seed butter (I use Nature's Emporium brand)

Add-ons

• 1/3 cup shredded coconut (optional)

• 1/2 cup raisins or dried cranberries (optional)

• 1/4 cup cocoa nibs (optional)

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Preparation

Preheat oven to 350ºF. Line a large baking sheet with parchment paper and set aside.

Add all the dry ingredients to a large bowl and stir to combine.

Add the wet ingredients to a small pot and cook over medium-high heat, stirring continuously for 3-4 minutes or until the sauce reaches a smooth consistency and the pumpkin seed butter is completely softened.

Remove the mixture from the heat and pour it over the granola mix. Fold all ingredients together until the granola is fully coated with the sauce.

Transfer the granola to the prepared baking sheet and, with a spatula (I like to spray it with avocado oil or any oil of choice for easier spreading), spread the granola evenly across the sheet, aiming for as even a layer as possible for better baking.

Bake the granola for 15 minutes. After that, remove the granola from the oven, stir it well, then spread it into an even layer and bake for an additional 15 minutes or until golden brown. Remove from the oven and, while still hot, add the add-ons to the granola, give it a quick stir, and allow the granola to cool completely on the baking sheet for at least 45 minutes before storing.

Homemade granola stays fresh in an airtight container at room temperature for 2 to 4 weeks and in the refrigerator or freezer for 3-6 months.

I like to store my granola in a large glass jar in the refrigerator.

ENJOY!