I am a big fan of homemade granola. It’s a staple breakfast food around here and it’s rarely the same twice. So instead of posting a single recipe, I’ll leave the concocting to you. Life should be an adventure! And so should granola.

Here are some ingredients I generally choose from with the approx. proportions of each.

GRAINS totalling ~4 cups

• oats, rye flakes, spelt bran, oat bran  (about 1/2 c bran if using)

NUTS/SEEDS totaling 1-2 cups

• almonds, cashews, pecans*, hazelnuts… (you may want to chop them up a bit)
• pumpkin, sunflower, sesame
• unsweetened coconut shreds
• * for pecans, or other delicate nuts/seeds, avoid burning by adding them part-way through the baking time or toasting them separately

SWEET STUFF totaling 3/4 cups liquid (sweetener+oil) per 4 cups grain. Use more for more of a ‘clustered’ granola effect.

• Maple syrup, apple sauce, apple butter, pear butter
• Honey can be used but, according to Ayurvedic medicine, it shouldn’t be cooked at temps above 120°F. You can extend your bake time to compensate (3-4hrs?).

OIL

• Sunflower, coconut, non-GMO/organic canola oil

DRIED FRUIT  totaling ~1 cup [to be added AFTER baking so it doesn't dry out or burn]

• apples, raisins, cranberries, blueberries, pears…just about anything really, as long as it’s in small pieces
• DIY tip: Try dehydrating fruit yourself when it’s in season…I use a dehydrator but an oven at a low temp for a long time works too.

SEASONING

• 2 tsp cinnamon
• 1-2 tbsp fresh grated ginger / 1Tbsp dried ginger
• 1/2 tsp sea salt
• 1/4-1/2 tsp nutmeg or cloves can be used too if you like those flavours

Baking temps and times vary with granola recipes. Some opt for 20-35 minutes at 350°F while others prefer a slower cook of ~50 minutes at 275°F. Especially with the hotter temperature, be sure to stir the granola often as it can burn easily. I test for done-ness by checking for an evenly golden colour and a crunchy texture. Let it cool in the pan before mixing with dried fruit and storing in an airtight container.

BONUS: D.I.Y. Dried Apples!

Sourcing local ingredients can often be challenging. Items that require processing, such as dried fruit, are particularly hard to come by. Use locally grown apples (available in Ontario almost all year round!) to make your own dried apple bits to add to the granola at the end.

1. Peel apples and chop into generally even-sized small chunks
2. Spread the chopped apple pieces on a cookie sheet. Set your oven to the lowest temperature setting (about 150°F) and bake for at least 1 – 2 hours. You might want to stir them around a bit so the dry evenly.
3. Cool dried apple bits and store in airtight container…or add them to the granola you just made!