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Susan Musgrave’s Granola

Yields1 Serving

From Taste Of Haida Gwaii: Food Gathering And Feasting At The Edge Of The World, by Susan Musgrave (Whitecap)

 6 cups old-fashioned (large flake) oats
 2 cups barley flakes
 1 cup oat bran
 1 cup sunflower seeds
 1 cup whole almonds, roughly chopped (leave the skins on)
 1 cup large shred coconut
 3/4 cup canola oil
 3/4 cup coconut oil
 3/4 cup honey or maple syrup
 2 Tbsp. vanilla
 1 cup toasted pepitas (pumpkin seeds)
 1 cup chopped hazelnuts (added at the end because they must be toasted to remove skins)
 1 cup dried cherries, blueberries or other dried fruit

Preheat oven to 325?F.


In a large bowl, combine the oats barley flakes, oat bran, sunflower seeds, almonds and coconut. Stir together the coconut and canola oils, honey or syrup and vanilla, pour over the oats and stir to combine well. Spread out on two parchment-lined rimmed baking sheets.


Bake for 20 minutes then stir; bake for another 15 minutes, or until golden. Watch your granola carefully - it can burn easily.


After the granola is toasted to light golden perfection, stir in the pumpkin seeds, hazelnuts and dried cherries. Makes tons.