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I am developing a serious case of oatmeal dependency. I have started increasing the amount of oatmeal in my diet and have discovered that on days I eat oatmeal I have more energy and don’t feel the desire for those mid day nibbles that can be so detrimental.
Granola is a simple and easy way to get my oatmeal fix. I make granola about once a week now and it is a household staple. It is easy to make, and you can play with the mix of spices to create a product that meets your personal needs. I have designed a simple base for my granola that includes oats, nuts, maple sugar & syrup, and spices that I enjoy. I do not add dried fruit to the granola I make it I add it when I make my bowl so I can have a variety of flavors through the week.
Ingredients 2 pounds large rolled oats
2 cup fine chopped walnuts
1/2 cup sunflower seeds
1 cup slivered almonds
1.5 tbsp cinnamon
1/2 cup maple syrup
1/2 cup canola oil
1 tsp ground ginger
1 tsp salt
1/4 tsp nutmeg
2 tsp maple sugar
Preheat your oven to 325 degrees
Line 2 large cookie sheets with parchment paper or if at all possible silicon mats (they are a beautiful kitchen tool). I prefer the heavy cookie sheets that you can get at Costco.
In a large bowl add the rolled oats, walnuts, sunflower seeds and almonds in a large bowl and toss with your hands to combine. Sprinkle in the spices, salt and maple sugar and again toss well with your hands. In a small bowl combine the maple syrup and canola oil and whisk then add half to the dry ingredients, mix well with your hand. Then add the rest and mix again. Be sure to get down to the bottom and toss the spices in. Rub together with your hands and make sure the oats get coated with flavor. Yes you will get your hands dirty but we all love that when we were kids right! 🙂Spread the mixture evenly over your cookie sheets and place in the oven. After 10 minutes take them out of the oven stir making sure you move the granola on the edges to the middle, this is what will burn or overcook. Rotate the pans top to bottom and put back in the oven for 10 minutes more. Again remove from the oven and stir. It is done when lightly golden. If it needs more time do it 5 minutes at a time as when the moisture level goes down it cooks a lot faster. Keep an eye on it at the end. It should not take longer than 25 minutes.
Remove from the oven and allow to cool completely then store in a large zip top bag.
You can serve with milk, yogurt, different fresh and dried fruits, it is a great base to an amazing breakfast.
Thanks to my local suppliers:Oats : Speerville Mills
Organic Maple Sugar: Coulis Divin
Maple Syrup: Acadian Maple Products
Fair Trade Cinnamon and Ginger from:
Also Pictured in this recipe:
Dried Cranberries: Terra Beata Cranberry Farm
Fruit of the above purchases from Noggins Corner Farm Market at the Halifax Seaport Farm Market
Tim's Kitchen Table 
>Oh this is beautiful. What a delicious looking oatmeal! I can't wait until we can eat it again — we are on the GAPS diet at the moment…so it's gonna be a while, but we miss it!