Toasted granola

February 11, 2016 at 12:35 pm Leave a comment

IMG_3418 (1)Here is a recipe that has been adapted, and then adapted again. My thanks to my mother-in-law, who introduced us to this delicious granola and showed up often at our doorstep with a ziploc bag full of it (which is welcome always, but most especially when there is a new baby in the house).

I asked for the recipe around Christmas-time so I could make a batch as a gift for my parents, and it has been gratefully received. I’ve amended it a little: even though the original is perfect, I cannot help tinkering! I love coconut, so I’ve added that, and omitted chopped almonds in favour of more hazelnuts, which are my favourite (and also available locally). I’ve also employed my trick of tripling the spices (cinnamon, nutmeg, ginger) and cutting half the sugar, which adds enough flavour that you don’t miss the sugar (too much).


My husband has quickly become addicted to it, and I think I have made three or four double-batches already this year. He makes me a latte every morning and has done so for many years, so with my granola-making I finally feel like we are on equal footing at breakfast time. Plus, I am enjoying it, too – a perfect snack or breakfast sprinkled over yogurt and fruit.

The recipe originated from the River Cafe – a beautiful oasis of a restaurant in Calgary. It was a favourite (though occasional – pricey!) place for us to eat dinner, and I have fond memories of taking a very old and good bottle of wine there on free corkage night one time and thinking that there could not be a better place to open something special.  I’ve never eaten brunch there, nor have I visited it since it was rebuilt after the floods in Alberta a couple of years ago, but I can imagine that toasted granola would pair wonderfully with the amazing atmosphere I’m sure still exists there.

Toasted granola
Makes approximately 6 cups

4 cups rolled oats
1/2 cup hazelnuts, chopped
1/2 cup coconut
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/4 cup flax seeds
1 teaspoon ground ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/3 cup grapeseed oil
1/2 cup maple syrup

Combine all the dry ingredients in a big bowl and mix well. Add the oil and maple syrup and mix well again. Spread on a tray and bake at 350F for about 15 minutes until golden brown, stirring once or twice while baking. Allow to cool completely, and then store in an airtight container (big mason jars, tupperware, etc) at room temperature.



Entry filed under: Cooking, Gluten Free, Local food, Recipes, Restaurants, Vegan. Tags: , , , , , , .

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