The Best & Versatile Granola Recipe

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

We love and eat a lot of granola in this family! It is great for travel, on-the-run and for high energy demand days. We are very active! Granola is a healthier sugar option compared to a lot of foods you tend to buy when you are on-the-run. I pair mine with yogurt and fruit usually.

In the summer, when we consume more granola, I make x2 this granola recipe, using 4 eggs + 2 flax eggs that I make with milk. I use flour or sourdough discard to increase protein content.

Dry Ingredients

• 5 cups Canadian oat flakes

• 5 tbsp brown sugar or cane sugar - 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. I usually make it with sugar because we eat some sugar in this family! :)

• 2.5 tbsp Canadian GMO-free corn starch, flour or discard

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

• Dash of sea salt

Wet Ingredients

• 3 medium local eggs - we also like to use flax eggs for larger batches to preserve some of our eggs. Flax egg is 1:1 tbsp of groud flax seed:milk or water.

• Dollop of vanilla

• 2 tbsp local maple syrup

• 1/4 cup local melted butter (57g)

• 1/4 cup melted coconut oil - or just use another 1/4 cup melted 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 10, the stir.

Return for 6-8 minute increments 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!

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