Granola is a favourite food at our house; however, I always struggle with the added sugar content in most commercially bought granolas. Enter the DIY tip of the year from my friend Jill. Jill had posted online that she had made some granola and that’s when I realized that by making my own I could ensure it had all the goodness and none of the stuff I didn’t like (genius!). Here’s Jill’s recipe (with modifications). Also, realize that I usually don’t measure when I cook, so these are approximate amounts, feel free to add more/less according to your preferences.

Ingredients:

2 Cups raw almonds
2 Cups raw cashews
2 Cups raw pecans
2 Cups raw qalnuts
2 Cups raw macadamia nuts
1 Cup raw sunflower seeds
1 Cup raw pumpkin seeds
1 Cup shredded, unsweetened coconut
1 Cup quick oats
4 Tablespoons coconut oil
2 Tablespoons almond oil
2 Tablespoons raw/unpasteurized honey
Dash of cinnamon
Dash of vanilla
2 Tablespoons water

Directions:

Preheat oven to 350F
Chop each nut group into bite sized pieces (you can use a blender on chop settings, but I find something about chopping nuts to be very satisfying)
Spread out all nuts and oats on a large, parchment-lined baking sheet
Bake nuts for 10 minutes
While nuts are baking combine coconut oil, almond oil, honey, cinnamon, vanilla and water in a small saucepan and bring to a short boil. Remove from heat and wait for the nuts.
Remove nuts from oven and place into a large mixing bowl (they will be hot!) and add oil mixture and combine well.
Turn oven off
Place mixture back onto baking sheet and put the back into the oven for 10-15 minutes - BUT watch carefully - depending on the heat in your oven, you may need to remove earlier than 15 minutes. They should be a nice golden colour when finished.

Enjoy!

We like to have our granola with full fat yogurt and berries on top. The added fat content from the yogurt keeps you satiated for a long time.

Like this granola recipe? Check out our “Cinnamon Maple Pumpkin Seeds” recipe by clicking HERE