Sarah's Homemade Granola

I wanted to do this yesterday but the wind!  We are in the middle of a big wind storm, up to 120 kph (70 mph).  I had to buy groceries because I have none of the basics since moving into my house.  I had to hold the trunk of my car open with one  hand and use the other to haul in bags and bags of groceries.  

Then the fire truck and ambulance and police stopped next door.  The wind blew my neighbour's 40 year old fir tree down on the power line.  So we were without power for about 3 hours.  Even when we regained service my desire to cook passed and I settled down to taco chips and salsa verde.

And then this is all that was left of a 40 year old tree.  Sad.  Just think...it could have been one of my trees!  Welcome to the neighbourhood!  And I was looking for quiet, no excitement, peaceful....lol.

To me spring means granola.  Perhaps an odd association but I don't eat much granola in the winter for some reason.  I love my granola with plain yogurt and fruit.  I have it almost every morning for breakfast.  Now that I am settled in my new home I need a bag of granola.  I don't really even use a recipe.  I just add what I have in the kitchen.



Sometimes I add coconut, any nuts, raisins or dried cherries.  Sometimes I don't even toast the nuts in advance.  I just add them to the oatmeal.  I like to buy my walnuts at Lina's Italian market when I am in Calgary.  They are in bulk and always so fresh.



Honey will make better clumps than maple syrup.  One thing I never do is put the dried fruits in the oven.  They are much better added at the end.  Store the granola in a tight container in the cupboard for up to a month.

Sarah's Homemade Granola

• 3/4 cup walnuts


• 1/2 cup sliced almonds


• 4 cups old-fashioned rolled oats


• 1/4 cup sesame seeds (optional) 


• 2 tablespoons ground flaxseed


• 2 tablespoons wheat bran


• 1 stick (8 tablespoons) unsalted butter


• 1/2 teaspoon vanilla


• 1/3 cup pure maple syrup or honey, at room temperature


• 1/4 teaspoon fine salt


• 3/4 cup chopped dates


• 1/2 cup dried blueberries, cranberries or raisins

Preheat the oven to 375°F. Spray a baking sheet with non-stick spray (such as Pam). Spread the walnuts and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.

Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.

Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools. Add the dates, blueberries, and reserved nuts and toss.

I remember this rug............................