Granola has always been one of those snacks I can eat any time of day at breakfast with yogurt, as a quick handful when I need energy, or even sprinkled on dessert for extra crunch. Since I’m a little sensitive to gluten, I decided to just make my own instead of buying it, and honestly, it’s been a game changer.
It’s simple, filled with some of my favorite ingredients, and it makes the kitchen smell incredible while it bakes. And because I now call Canada home, I couldn’t resist adding maple syrup 🍁 to sweeten it up. Canadians love their maple syrup. It’s more than just a sweetener, it’s a cultural icon and a beloved national food.
INGREDIENTS
- 2 cups Quaker Gluten Free Quick Oats (or any other oats, doesn’t have to be gluten free)
- 1 cup of sliced almonds
- 1 cup of dried cranberries
- ½ cup of raw pumpkin seeds
- ¼ cup of raw sunflower seeds (optional)
- ⅓ cup maple syrup or honey
- 2 tbsp olive oil (any oil of your choice)
- 1 tsp salt
- 1 tsp cinnamon
INSTRUCTIONS
- Preheat oven at 150° C or 300° F.
- In a large bowl mix together the oats, cranberries, sliced almonds, pumpkin seeds, sunflower seeds, oils, salt and cinnamon.
- Mix well and then spread out the mixture on a large baking sheet.
- Bake in the oven for 45 minutes. Let it cool in the pan for about 20 minutes, once cooled break it apart. Store in an airtight container at room temperature for up to 2 weeks. Voila!
Enjoy it as a snack or with plain favorite Greek yogurt with a dash of berry sauce or fruits of your choice.
CocoaGirlinToronto 