Granola is my favourite everyday breakfast. It’s yummy, quick to make, and so different than store-bought. I love knowing exactly what’s in it. I also like changing it up with new spices, different nuts/seeds, and sweeteners. This granola recipe is sweetened with honey and maple syrup rather than granulated refined sugar, making it guilt-free each morning 🙂
Buying in Bulk
It’s best to buy the dry ingredients for this recipe in the bulk section of the grocery store. Many grocery stores have a bulk section which includes organic oats, pumpkin seeds, et cetera. Buying in bulk allows you to buy only the amount you need for this recipe. The dry ingredient measurements in this recipe are also quite forgiving. If you buy a few too many oats or a few too little pumpkin seeds, just use what you have and the granola will turn out just fine.
I usually make a double batch of this recipe. It takes a little longer to prepare and cook it all, but not twice as much time! I use two big mixing bowls instead of one. This makes about a month’s worth of granola for the two of us (or lots of gifts!).
A Note on Sweeteners
If you find this recipe too sweet, reduce the maple syrup to your taste or serve with unsweetened plain yogurt or kefir. If you find this recipe not sweet enough, add extra maple syrup or serve the granola with sweetened flavoured yogurt. For a vegan sweetener option, use agave or another favourite sweetener in place of honey.
This granola is crunchy, aromatic, and lovely to look at. It’s perfect on a chilly Autumn day. It also makes a lovely homemade gift. Who can resist organic, gluten-free, sugar-free granola? Not me…
- 5 cups Regular rolled oats (not quick oats)
- 2 cups Walnuts, roughly chopped
- 1 cup Almonds, roughly chopped
- 1 cup Pumpkin seeds
- 1/4 cup Sunflower seeds (optional)
- 1/4 cup Buckwheat groats (optional)
- 1 Tbsp Cinnamon
- 2 tsp Cardamom
- 200 g Coconut ribbons (about 4 cups, loosely packed)
- 1/2 cup Coconut or avocado oil
- 1/4 cup Honey
- 1/4 cup Maple syrup
- 1 tsp Vanilla extract
- 1/4 tsp Fine sea salt
- 1 cup Dried cranberries, roughly chopped
Steps: Spiced Pumpkin Cranberry Granola
- Preheat oven to 325 degrees Fahrenheit.
- Line 2 baking sheets with parchment paper.
- In a large mixing bowl, combine the oats, nuts, seeds, buckwheat, and spices. Mix well to coat the dry ingredients with the spices.
- Gently mix the coconut ribbons into the dry ingredients, being careful not to break them too much.
- In a small saucier, combine the oil, honey, maple syrup, vanilla, and sea salt. Heat slowly on the stove over low heat, just until the mixture flows easily. The oil and honey may separate in the pan (and that’s ok).
- Pour the warm liquid over the dry mixture, stirring as the liquid is added. Mix until all the dry ingredients are coated well.
- Spoon the mixture onto the lined baking sheets. One batch should fit on 2 regular-size baking sheets, or 4 small baking sheets.
- Bake at 325 degrees Fahrenheit. Stir every 10 minutes until golden brown. Baking can take anywhere from 20-40 minutes depending on your oven (I’ve even made granola on the BBQ in the summer!).
- Let the granola cool.
- Add the chopped cranberries.
- Mix it all up!
Store in a ziplock bag or in a pretty glass jar. This granola can even be frozen if you can’t eat it all right away. Serve with almond milk, yogurt, kefir, or on top of an acai bowl.
Have you tried this recipe? What worked well, and what was tricky? How did it turn out? Share your granola experience in the comments section below!