For as long as we can remember, a generous bowl heaped with granola has graced every breakfast buffet table at Hollyhock. Packed with toasty oat and seed flavour, it is nutritious and filling. After the granola is cool, a nice variation is to add two cups of raisins, dried blueberries, cranberries, chopped dry apricots, or toasted cashews. The granola will keep well for one month in a sealed container.
Makes about 10 cups
6 cups whole rolled oats 1.4 L
1 cup sunflower seeds 240 mL
1 cup unsweetened shredded coconut 240 mL
1/2 cup pumpkin seeds 120 mL
1/4 cup unhulled sesame seeds 60mL
2 tsp cinnamon 10 mL
2/3 cup sunflower or safflower oil 160 mL
2/3 cup honey 160 mL
2 tsp vanilla 10 mL
- Preheat the oven to 250 degrees.
- In a large bowl, combine all the dry ingredients.
- In a saucepan, heat the oil and the honey at low heat until honey melts. Don’t allow the honey and oil to boil. Take the honey and oil off the stove and add the vanilla. Pour this mixture over the dry ingredients and toss them well until granola is shiny and well coated.
- Spread the mixture onto 2 baking sheets and bake until golden, stirring every 20 minutes. It takes about an hour to bake at 250 degrees and less time at a higher heat. The granola might still be slightly soft when it comes out of the oven but it will crisp up as it cooks. Cool completely before storing in an airtight container.
Instead of sesame seeds you can use 1 cup (240 mL) of silvered or chopped almond or 1/4 cup (60 mL) of flax seeds.
This recipe by Hollyhock Cook Joy Shipway was initially published in one of our Hollyhock cookbooks. Photo by Polina Tankilevitch from Pexels.