Crunchy Granola

I took this photo last summer as part of the #BlissPhotoADay Challenge. The prompt for that day was crunchy.

I have granola for breakfast every morning, along with some fruit and fat-free plain yogurt. Of course, fresh fruit is best, but I often use frozen, and sometimes I use canned or dried. It’s all good, but I like it best when I have two or more types of fruit mixed together. Mine is never quite as exciting as the lovely breakfast I had at the Westin Kierland in Arizona last year, but it’s definitely a yummy way to get all my food groups first thing in the morning.


The original recipe came from a cookbook, but I no longer have it, and I’ve made so many changes to it that I’m not afraid to claim this one as my own.

Crunchy Granola

5 cups large flake oats
1/3 cup almonds
1/3 cup cashews
1/3 cup coconut
1/3 cup sunflower seeds
1/3 cup sesame seeds
1/3 cup flax seeds
1/3 cup brown sugar
2 tsp cinnamon
1/3 tsp salt
1/3 cup water
1/3 cup canola oil
2 tsp vanilla

Combine all dry ingredients in a roasting pan or baking sheet with high sides.

Combine all wet ingredients, pour over dry ingredients, and stir to moisten.

Bake for 1 hour at 325 F, stirring every 15 minutes.

Let cool before transferring to a container for storage.

This makes just under 2 litres, which lasts me about a month. If you’re not the only one eating it, you’ll probably want to make a larger quantity.

Basically, you can make any substitutions you want, depending on what you like and what you have on hand. If you’re tempted to add dried cranberries or raisins, I suggest just you do so after baking or even as you’re preparing your breakfast. I once made the mistake of adding them with the other ingredients and they came out very hard.




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