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Crunchy Granola
Dairy-free ~ Egg-free ~ Gluten-free ~ Vegan ~ Vegetarian ~ Wheat-free

Makes about 3 cups (750 mL)

Homemade granola is a delicious breakfast, snack, or addition to Greek yogurt or even Blueberry Ice Cream (page 312). Store-bought options can be high in refined sugar. Using maple syrup is a less refined option. This granola keeps well, so save yourself time and make a double batch.

2 cups (500 mL) old-fashioned rolled oats
1 teaspoon (5 mL) ground cinnamon
2 tablespoons (30 mL) virgin coconut oil or sunflower oil
¼ cup (60 mL) pure maple syrup
¼ cup (60 mL) sunflower seeds, chopped
¼ cup (60 mL) walnuts (or other favourite nuts), chopped
¼ cup (60 mL) chopped dried fruit (Thompson raisins or sultanas, cranberries, apples, unsulphured apricots, and/or dates), soaked for 10 minutes in hot water
1 tablespoon (15 mL) sesame seeds, hemp seeds, or chia seeds

1. Preheat the oven to 350°F (180°F). Line a baking sheet with parchment paper.
2. Add the oats, cinnamon, coconut oil, maple syrup, sunflower seeds, walnuts, soaked fruit, and sesame seeds in a large bowl. Stir to combine.
3. Spread the granola evenly on the prepared baking sheet. Bake for 10 minutes until golden brown, rotating the baking sheet halfway through. If you like crunchier granola, cook for an additional 5 minutes. Remove from the oven and let cool on the baking sheet.
4. Store the granola in an airtight container at room temperature for up to 2 weeks.

Tip: Substitute sunflower or pumpkin seeds for the walnuts for a nut-free version.

NUTRITIONAL INFORMATION
This granola is a good source of vitamin C, vitamin B3, calcium, potassium, phosphorus, and folate.