The cereal bowl was made to be a "generalist", just the right size for your everyday use. At our house we use it for yogurt, cereal, soup, veggies or salad. And our number one use is definitely granola! It is our families favourite homemade treat and we eat it all day. For breakfast with yogurt and fruit, some of my kids love it with milk instead. My kids love a handful as an after school snack or as a late night snack after their sports activities. Plus it is the perfect hostess gift. I often make a batch and gift it to my friends and neighbours.
Makes about 7 cups
3 cups large flake rolled oats
1 cup shredded sweetened coconut
¼ cup hemp seeds
½ cup pumpkin seeds
1 cup slivered or chopped almonds, or other nuts of your choice
1 teaspoon kosher salt
1/3 cup canola oil
3/4 cup maple syrup
1/3 cup honey
3/4 cup dried cranberries or raisins
3/4 cup dried apricots, chopped
- Preheat the oven to 300°F.
- Spread the oats, coconut, hemp hearts, pumpkin seeds and almonds on a large baking sheet with sides. Sprinkle with salt. Bake for 12 minutes, stirring occasionally, until the ingredients are lightly toasted. Transfer the ingredients to a large bowl.
- Increase the oven temperature to 350°F. Lightly grease the baking sheet with oil.
- Stir the maple syrup, oil, and honey ingredients and toss to coat evenly. Spread the granola on the prepared baking sheet. Bake for 25 to 30 minutes until the granola is golden brown. Stir 2 times while baking to move the browned edges to the middle of the pan.
- Cut a large sheet (approx. 24”x15”) of parchment paper and set it aside on your counter. Remove granola from oven. Immediately scrape granola from baking tray using a silicone spatula onto the parchment paper to cool.
- When the granola has cooled completely, add the dried fruit and toss to mix. Store in an airtight container.