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Homemade Granola

8 Reviews
86% would make this recipe again

Granola is a breakfast food consisting of various grains (mainly oats) and nuts, served with yogurt or milk. I've been making my own homemade version for a long while now, so that I know exactly what's gone into it rather than getting the store-bought types, which contain preservatives, refined sugars, and too much fat. The result is so delicious that my family and friends are now fully addicted to it and to the aroma that fills the house while preparing it. And last but not least, my granola is more economical than the store-bought products.

Preparation : 10 min Cooking : 35 min Cooking Dish : 30x38 cm
140 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

vegetable oil spray, for the baking sheet
8 cups oats, organic, gluten-free 800 g
1 cup unsweetened coconut flakes 100 g
1 3/4 cup hazelnuts, shelled, coarsely chopped 180 g
1/4 cup canola oil 65 mL
1/3 cup maple syrup 85 mL

Method

  1. Preheat the oven to 190°C/375°F. Lightly oil a large baking sheet (about 30 x 38 cm).
  2. Combine the dry ingredients in a large bowl. Pour the oil and syrup over the dry ingredients then toss well. Spread the mixture onto the prepared baking sheet.
  3. Bake in the middle of the oven for about 30 to 40 min or until golden brown and crispy. Stir every 10 min to brown evenly and avoid burning the mixture.
  4. Let the granola cool down: It will become crispier and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once it has completely cooled, transfer it to an airtight container or plastic bag.

Remarks

The granola will keep for several weeks in the refrigerator; up to 3 months in the freezer.

Nutrition Facts Table

per 1 Serving (30g)

Amount

% Daily Value

Calories

140

Fat

6 g

10 %

Saturated 2.1 g
+ Trans 0 g

11 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

18 g

6 %

Fibre

3 g

12 %

Sugars

3 g

Protein

4 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

2 %

Iron

8 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 1 servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Free  :
Sodium
Source of  :
Fibre, Iron, Manganese, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin E

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fats 1 ½
Other Foods 0

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Members' Reviews

8 Reviews (6 with rating only ) 86% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
CharlieTrotter
may 04, 2012 | I would make this recipe again

This is as tasty as the regular version. And also very easy to make. I just followed the instructions.

Useful 0
juliapurdy
march 15, 2012

Not sure if I did something wrong, but it burnt to a crisp in the oven even with stirring regularly. It seemed there wasn't enough liquid to coat the oats - and I only used 1/2 the amount listed. Hmmmm. Not sure I will try again.

Useful 0

This recipe is in the following categories

Nuts | Rice/Grain | Breakfast | Snacks | Vegetarian | Kosher | Low Sodium | Halal | Vegan

Top Reviews

View All Reviews
CharlieTrotter
may 04, 2012 | I would make this recipe again

This is as tasty as the regular version. And also very easy to make. I just followed the instructions.

Useful 0
juliapurdy
march 15, 2012

Not sure if I did something wrong, but it burnt to a crisp in the oven even with stirring regularly. It seemed there wasn't enough liquid to coat the oats - and I only used 1/2 the amount listed. Hmmmm. Not sure I will try again.

Useful 0