I had forgotten how much I loved granola until I met up with a friend at the Highlevel Diner for breakfast a couple of weeks ago. The Highlevel’s granola is crunchy, flavourful, loaded with all sorts of grains, nuts and raisins, and served with fresh fruit. I wanted to make something similar for my breakfast before work (or at work in many cases), and this is the recipe I put together.
I’ll still visit HLD for their amazing cinnamon buns, though!
- 3 cups regular oats (not quick)
- 1 cup slivered or chopped almonds
- 2/3 cup pumpkin seeds
- 1/2 cup shredded coconut
- 1 cup amber maple syrup
- 1/4 cup canola oil
- 1 cup dried cranberries
Preheat oven to 325 F. Mix all ingredients except for cranberries in a bowl. Spread a cookie sheet and bake for 25 minutes. Stir and bake for another 15 or 20 minutes. It should be golden brown when you pull it out of the oven. Let it cool and mix with the dried cranberries. Store in an airtight container. Serve with dairy or non-dairy (I like almond milk) and fresh fruit of your choice.
Music while you cook
I was lucky enough to see the wonderful David Francey perform at Calgary’s Folk Music Festival a few years ago. His music is sweet, soothing, and comforting– perfect pairing with granola.