I know, I know — Iʼm only furthering the “natural food lover” stereotype by giving you a recipe for granola. But honestly, this is so easy and yummy itʼs a risk Iʼm willing to take.
You can make this with your kids, adding or substituting their favourite nuts, seeds and dried fruits. Make a couple of batches before the holidays, throw in some dried cranberries, package it up in decorative jars, and you have the perfect hostess gift. Print a cute label with a holiday image your kidsʼ faces on it and give a jar to their teachers, bus drivers and coaches.
Delicious alone, with milk, on yoghurt, or as a homemade mufﬁn topping, this granola doesnʼt last long in our house. To make it “school-safe”, just substitute more seeds in for the nuts. Here you go:
Perfect Fall Granola (Birkenstocks optional!)
4 cups rolled grain ﬂakes (any combination of one or all of: oats, rye, barley, kamut, spelt ﬂakes)
1.5 cups chopped nuts (any variety/combination)
1/2 cup seeds (try pumpkin, sunﬂower and/or sesame)
1/2 tsp each of nutmeg and cinnamon, or 1 tsp pumpkin pie spice
1 cup of unpasteurized honey or maple syrup (or try half of each)
1/3 cup extra virgin olive oil
1 tablespoon toasted sesame oil
Preheat the oven to 325 F. Combine dry ingredients in one bowl and whisk wet ingredients together in a separate bowl, then combine. Spread mixture on two un- greased cookie sheets and bake for 30 minutes or until golden, turning mixture every 10 minutes. Remove from oven and cool (it will wont be crunchy when you ﬁrst remove it from the oven, but will become so once it has cooled). Add chopped dried fruit or raisins and store in an airtight container for up to 2 weeks.
Happy Fall Everyone!
Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better! She is a mother of two terrific HRM kids, both aged 7. For information and recipe ideas, visit her website.