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) - if you want to opt out of added refined sugar, sweeten with honey when you remove the toasted granola from the oven- more on this below, or increase the amount of maple syrup.

• 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 local melted butter

• 1/4 cup melted coconut oil - or just use another 1/4 cup melted butter

• Option to add sourdough discard to the wet ingredients, this makes the granola have a nice crisp!

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 10-12 minutes.

Take the pans out, stir.

Return to oven for another 8-10 minutes, or until golden brown

Remove and transfer to a bowl to cool. If you are using honey as a sweetener, drizzle the mixture with honey now, stirring to coat evenly. When the granola cools, the honey will dry, so it won't be sticky, don't worry!

Add dried fruits while the granola is still warm- I like to add a few handfuls each of crumbled walnuts/raisins or pumpkin seeds/cranberries. Larger nuts can be added to the oat mixture, and recieve some toasting in the oven, whereas dried fruit and small seeds risk burning, so add these afterwards!

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.