Recipe: Autumn Spice Granola

A U T U M N  S P I C E  G R A N O L A

This simple and hearty granola is the perfect make ahead breakfast to enjoy before going hiking among Alberta’s famous larch trees this fall. Pair with milk, bananas and cinnamon, or over plain yogurt with a dash of maple syrup. This recipe can be remixed by subbing in your favourite nuts and seeds for those suggested. Go on, get to having your kitchen smell like a vanilla spice latte!

©NORTHBIRCHGROVEPHOTO

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R E C I P E :

IN 1 BOWL MIX:

  • 1 1/2 Cups of Dry Oats
  • 1/2 cup Walnuts, Pecans + Unsweetened Coconut Chips
  • 2 Tbsp Pumpkin Seeds
  • 1 Tsp Cinamoon
  • Pinch of Nutmeg
  • Pinch of Pumpkin Pie Spice
  • Pinch of Salt

IN ANOTHER BOWL MIX:

  • 1/4 Cup of Maple Syrup
  • 1/2 Tbsp Vanilla
  • 1 1/2 Tbsp Grapeseed Oil or other light tasting oil.
  • Preheat your oven to 200 and ensure one rack is in the centre.
  • Line a baking sheet with parchment paper.

HOW TO:

In one bowl combine all of the dry ingredients and mix well.  In another bowl, mix together all of the wet ingredients.  Add the wet ingredients into the dry ingredients and stir well with a large spoon. After stirring, give your mixture a taste. If needed, add in a little more salt or some spice. Keep in mind that when you bake your granola the flavours will become much more full and rich.

Pour out your granola mixture onto the parchment lined baking sheet.  Spread the granola out into an even layer across the entire baking sheet with a spoon or spatula.

Bake for a total of 50 minutes or until the nuts have become to toast but are not burnt, stirring your mixture every 15 minutes or so to ensure even baking.

Let your granola sit until cool to the touch and transfer to an air tight container.  We suggest adding a row of raisins or dried fruit to your mixture at this time!

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©NORTHBIRCHGROVEPHOTO

– P H O T O G R A P H Y  B Y –

AV

@viktorianorth

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