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by Marissa on November 24, 2010

I’ll admit it, I’m a huge granola snob constantly on the search for the perfect concoction. When done well, granola is a hearty blend of whole grains and protein. Use it to top yogurt, a smoothie, fruit or eat it cold with your choice of nut milk and you’ve got yourself a nourishing breakfast or snack. Bottle it in mason jars and adorn with pretty ribbon and it makes a festive gift. While I love sunflower seeds and raisins, I’m not such a fan of them in my granola. And the store bought kind can pack a lot of added sugar. Enter homemade granola!

When I was invited to last weekend’s Eggland’s Best Brunch, I wanted to bring something homemade to share with the group, so I decided on granola. The recipe I had went like this:

2 cups rolled oats
½ cup slivered almonds
½ cup dried shredded coconut
¼ cup crystallized ginger
¼ cup coconut oil
¼ cup maple syrup
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients into a large bowl.
  3. Spread mixture in a thin layer on a cookie sheet.
  4. Bake for 5 minutes and then stir with a spatula.
  5. Bake another 5 minutes and then stir again.
  6. Keep baking for about 15 minutes total until golden brown all over.
  7. Eat immediately or cool for about 10 minutes prior to serving.

But when I got into my kitchen, I didn’t have slivered almonds or crystalized ginger. So instead I used chopped walnuts and cinnamon. Great result!

Cinnamon Walnut granola

Feeling confident with my granola, I decided to try another flavor – this time I used slivered almonds (I had since made a trip to the store) and traded out the crystalized ginger for dried cranberries and orange extract. Not bad for a little Saturday morning creativity, I must say 🙂

Cranberry Almond Orange granola

What are your favorite granola flavors?

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