Canadian Inspired Granola Recipes perfect in our Low Cereal Bowl

We’re big fans of breakfasts that are quick to prepare and have a healthy protein kick. Enter granola. Our first introduction to granola was Harvest Crunch; the stuff of university study sessions with enough sugar to guarantee we’d be up all night. Our palette has expanded, and we’ve moved on to a homemade recipe that we modify depending on our cravings. We mix up a big batch that lasts a month, eat it simply with milk, pair it with yogurt for a breakfast that’s creamy and crunchy, or dress it up for a brunch by layering it in a parfait with fresh fruit and yogurt, fromage frais or quark cheese.

Homemade granola, along with macrame, house plants and knitting (all the good 1970 pastimes) is having a resurgence. An online search for recipes results in thousands of variations; keto granola, fat free granola, kid-friendly granola, and double chocolate granola (yikes!) So, if you’re searching online be careful and check the ingredient list; many granola recipes are over sugared, have hidden fats (think nut butters in addition to a binding oil) and are filled with unhealthy additions like chocolate and processed puffed rice that add little nutritional value.

With the launch of our Low Cereal Bowl we thought we’d share three Canadian inspired granola recipes that are quick to make, use ingredients that are easy to find, and are on the healthy end of the sodium, sugar and fat spectrum. Canada is rich in farmed grains, regional fruit and natural sweeteners that make each of these recipes unique. Did you know Canada is the world’s biggest canola oil producer? You can substitute other oils like sunflower, grapeseed, or vegetable oil but consider trying canola oil for a truly homegrown granola.

A batch of granola can be stored in an air-tight container on a shelf for up to a month. Granola also makes a great culinary gift; poured it into a recycled jar, affixed a hand drawn label with the ingredients and the date and tie it with string or a ribbon. Consider upsizing the gift by adding a few of our new Low Cereal Bowls.

We start with a basic recipe inspired by Martha Stewart which we’ve adapted to regional homegrown Canadian produce and products. We prefer Martha’s recipe because it uses a variety of high fiber grains and seeds and a small amount of sweetener and oil. Feel free to omit or add different seeds or grains to make this your own special blend. The result is a refined granola rather than the chunky store-bought type but guaranteed it packs a healthier flavour punch.

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Maritime Blueberry, Honey and Hazelnut Granola

• 1/2 cup unsweetened shredded coconut
• 4 cups old-fashioned oats (also called rolled oats)
• 1 cup raw hazelnuts, coarsely chopped
• 1/4 cup toasted wheat germ
• 1/4 cup unsalted sunflower seeds
• 1/4 cup ground flax seeds
• 2 Tbsp ground chia seeds
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamon
• 1/4 tsp freshly grated nutmeg (you can substitute ground nutmeg if you don’t have whole nutmeg seeds)
• 1/3 cup canola oil
• 1/2 cup PEI honey. We like Canoe Cove Honey, Island Gold Honey, Honey From The Hill
• 1/2 cup dried Nova Scotia blueberries (you can substitute blueberries from other regions but we’re partial to local suppliers). Check out the following blueberry producers with online stores Van Dyks, Wyman’s
• 1 Tbsp blueberry powder. This is an optional ingredient and will enhance the blueberry flavour.

Directions

Makes approximately 8 cups of granola.

Preheat oven to 350ºF. Line a large baking sheet with parchment. Spread shredded coconut onto the sheet and place in the oven as its pre-heating. Check the coconut often so that it doesn’t burn. Bake coconut for 8-12 minutes until it’s golden brown. Once coconut is toasted remove baking sheet from oven and cool on a wire rack.

Place a small saucepan over medium low heat and add honey and canola oil. Mix occasionally and warm until syrup has melted into the oil. Remove from heat and stir in the spices (cinnamon, cardamon and nutmeg).

Chop hazelnuts and blueberries. Put blueberries into a small mixing bowl. In a large mixing bowl, combine oats, chopped hazelnuts, wheat germ, sunflower, flax and chia seeds, and salt. Stir ingredients. Pour honey, canola oil and spice mixture into the large bowl. Using a spatula stir ingredients together until well combined.

Place cooled coconut into the bowl with the blueberries. Using the same baking sheet and parchment, pour granola mixture onto the baking sheet and spread evenly. Place into 350ºF oven on middle rack. Immediately reduce oven temperature to 300ºF. Bake granola for 15 minutes, remove baking sheet and stir granola. Place baking sheet back into the oven and bake for an additional 10-15 minutes. Granola is done when it is golden brown.

Remove baking sheet from oven and sprinkle granola with toasted coconut, blueberries, and blueberry powder (if you’re using), stir to combine. Transfer baking sheet to a wire rack to cool. Once granola is cooled, break up the larger pieces. Store granola in an airtight container for up to one month.

Baking Hint: Add the blueberries and toasted coconut after the granola has completed baking. If you add these ingredients before the granola is baked the fruit will harden and the coconut will over bake.

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Quebec Maple Syrup, Cranberry and Nut Granola

• 1/2 cup unsweetened shredded coconut
• 4 cups old-fashioned oats (also called rolled oats)
• 1 cup raw walnuts, coarsely chopped
• 1/2 cup raw almonds, coarsely chopped
• 1/4 cup wheat germ
• 1/4 cup hulled hemp seeds
• 1/4 cup raw pumpkin seeds
• 1/4 cup ground flax seeds
• 1/4 cup poppy seeds
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg (you can substitute ground nutmeg if you don’t have whole nutmeg seeds)
• 1 cup dried cranberries, chopped
• 1/3 cup canola oil
• 1/2 cup Canadian Maple Syrup

Directions

Makes approximately 8 cups of granola.

Preheat oven to 350ºF. Line a large baking sheet with parchment. Spread shredded coconut onto the sheet and place in the oven as its pre-heating. Check the coconut often so that it doesn’t burn. Bake coconut for 8-12 minutes until it’s golden brown. Once coconut is toasted remove baking sheet from oven and cool on a wire rack.

Place a small saucepan over medium low heat and add maple syrup and canola oil. Mix occasionally and warm until syrup has melted into the oil. Remove from heat and stir in the spices (cinnamon and nutmeg).

Chop walnuts, almonds, and cranberries. Put cranberries into a small mixing bowl. In a large mixing bowl, combine oats, chopped nuts, wheat germ, hemp, pumpkin, flax and poppy seeds, and salt. Stir ingredients. Pour maple syrup, canola oil and spice mixture into the large bowl. Using a spatula stir ingredients together until well combined.

Place cooled coconut into the bowl with the cranberries. Using the same baking sheet and parchment, pour granola mixture onto the baking sheet and spread evenly. Place into 350ºF oven on middle rack. Immediately reduce oven temperature to 300ºF. Bake granola for 15 minutes, remove baking sheet and stir granola. Place baking sheet back into the oven and bake for an additional 10-15 minutes. Granola is done when it is golden brown.

Remove baking sheet from oven and sprinkle granola with toasted coconut and cranberries, stir to combine. Transfer baking sheet to a wire rack to cool. Once granola is cooled, break up the larger pieces. Store granola in an airtight container for up to one month.

Baking Hint: Add the cranberries and toasted coconut after the granola has completed baking. If you add these ingredients before the granola is baked the fruit will harden and the coconut will over bake.

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Okanagan Apple and Apricot Granola

• 1/2 cup unsweetened shredded coconut
• 4 cups old-fashioned oats (also called rolled oats)
• 1 cup raw pecans, coarsely chopped
• 1/4 cup wheat germ
• 1/4 cup raw pumpkin seeds
• 1/4 cup ground flax seeds
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg (you can substitute ground nutmeg if you don’t have whole nutmeg seeds)
• 1/8 tsp ground cloves or ground allspice
• 1/2 tsp salt
• 1/2 cup dried apples, chopped
• 1/3 cup dried apricots, chop apricots in half and cut thin slivers
• 1/3 cup canola oil
• 1/2 cup British Columbia honey

Directions

Makes approximately 8 cups of granola.

Preheat oven to 350ºF. Line a large baking sheet with parchment. Spread shredded coconut onto the sheet and place in the oven as its pre-heating. Check the coconut often so that it doesn’t burn. Bake coconut for 8-12 minutes until it’s golden brown. Once coconut is toasted remove baking sheet from oven and cool on a wire rack.

Place a small saucepan over medium low heat and add honey and oil. Mix occasionally and warm until honey has melted into the oil. Remove from heat and stir in the spices (cinnamon, nutmeg, and cloves).

Chop pecans, apples, and apricots. Put apple and apricots into a small mixing bowl. In a large mixing bowl, combine oats, chopped pecans, wheat germ, pumpkin seeds, flax seeds, and salt. Stir ingredients. Pour warmed honey, canola oil and spice mixture into the large bowl. Using a spatula stir ingredients together until well combined.

Place cooled coconut into the bowl with the apple and apricots. Using the same baking sheet and parchment, pour granola mixture onto the baking sheet and spread evenly. Place into 350ºF oven on middle rack. Immediately reduce oven temperature to 300ºF. Bake granola for 15 minutes, remove baking sheet and stir granola. Place baking sheet back into the oven and bake for an additional 10-15 minutes. Granola is done when it is golden brown.

Remove baking sheet from oven and sprinkle granola with dried apple and toasted coconut, stir to combine. Transfer baking sheet to a wire rack to cool. Once granola is cooled, break up the larger pieces. Store granola in an airtight container for up to one month.

Baking Hint: Add the apple, apricots and toasted coconut after the granola has completed baking. If you add these ingredients before the granola is baked the fruit will harden and the coconut will over bake.