The Best Granola Recipe

Cooling before transfer into 2L jars for storage for up to 2 weeks.

Dry Ingredients

• 5 cups sprouted Canadian oat flakes

• 1 tbsp brown sugar per cup of oat flakes (so 5 tbsp)

• 1/2 tbsp Canadian GMO-free corn starch per cup of oat flakes (so 2.5 tbsp)

• 1/4 tbsp fair trade cinnamon per cup of oat flakes (so 1 1/4 tbsp)

• Dash of sea salt

* I say per cup of oat flakes because sometimes I make this recipe with more or less than 5 cups of oat flakes.

Wet Ingredients

• 3 medium local eggs

• Dollop of vanilla

• 2 tbsp local maple syrup

• 1/4 cup coconut oil

• 1/4 cup local butter

Mix dry ingredients.

Whisk wet ingredients.

Combine wet and dry ingredients.

Spread on baking pans lined with parchment paper- we like to use reusable silicone mats.

Bake at 300F for 13-15 minutes.

Take the pans out, stir.

Return to oven for another 8-10 minutes.

Remove and transfer to a bowl to cool.

Add nuts and dried fruits while still warm- I like to add a few handfuls each of crumbled walnuts/raisins or pumpkin seeds/cranberries.

Silicone baking mats are so convenient!

Store for up to 2 weeks in cool, dark place, fridge or freezer for even longer- we use 2L jars.