Energizing Granola

This granola is great as a cereal, yogurt topper, or on its own as a snack. Be creative and substitute different grains, nuts, seeds, and dried fruit in the same amounts to suit your preferences. Makes 10 cups of granola.


4 cups (1 L) old-fashioned rolled oats
1 cup (250 mL) assorted nuts (slivered almonds, crushed pecans, pine nuts, and/or peanuts)
1 cup (250 mL) assorted seeds (pumpkin, sesame, sunflower and/or flax seeds)
1/2 cup (125 mL) unsweetened flaked coconut
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
1/4 cup (50 mL) canola oil
1/4 cup (50 mL) honey
1/4 cup (50 mL) brown sugar
1/2 tsp (2 mL) vanilla extract
1 cup (250 mL) dried fruit (raisins, chopped dates, cranberries, and/or figs)*
*Adding the dried fruit just before eating can help to keep it soft.


Preheat oven to 325ºF (160ºC).

In a large bowl, combine grains, nuts, coconut, seeds, cinnamon and salt.

In a small saucepan heat oil, honey, and sugar over low heat, stirring constantly. Add vanilla and then pour liquid mixture over grain mixture and stir until well combined.

On a large baking sheet, spread granola evenly in a thin layer. (You will need to do this twice or use two sheets.) Bake 15-20 minutes, stirring every 5 minutes to keep from sticking or burning. (Do not overcook, granola can burn easily and will crisp more when cooled.)

Allow granola to cool in the pan and stir in dried fruit. Store granola in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.