It’s a spring thing, this wanting to get out more and exercise, a craving for healthy food. Forget New Year’s resolutions. April is the time that anything seems possible. I take longer walks and let the kids ride their bikes around the neighbourhood way past bedtime. Sometimes in their PJ’s. Like I did when I was little.
Granola and healthy living is a bit of a cliché I know but you have to admit that a mouthful of oats and flax with your yogurt is good for the body. This recipe is an adaptation of a Martha Stewart recipe someone gave me years ago. I make it every two weeks and store it in a sealed container. It’s yummy over yogurt, mixed with cereal or on its own.
Combine in a large bowl:
- 6 cups old fashioned rolled oats (gluten-free variety if required)
- 1 cup sunflower seeds (not roasted or salted)
- 1 cup sesame seeds
- 1 cup wheat germ (omit for gluten-free version & can substitute with 1/2 cup hemp seeds)
- 1 cup flax meal (ground flax seeds)
- 1 cup nuts (almonds or walnuts) or pumpkin seeds
- 2 tsp. cinnamon
- 1 tsp. ginger (ground)
In a small bowl stir together:
- 1/2 cup Crosby’s Fancy Molasses*
- 1/3 oil (canola or olive oil)
- 1/2 cup orange juice, water or cider
*To make your granola extra nutritious use half blackstrap molasses
- Stir liquid into dry and mix until well combined. Spread on a sided cookie sheet that has been lined with parchment paper.
- Bake in a slow oven (300 degrees) for about an hour, stirring every 15 minutes so the edges don’t get too brown.
- Cool completely, add 1 cup of dried fruit (cranberries are yum) if you like, and store in an airtight container.
- If you’d like it to be sweeter just add a bit more molasses.