Supersonic granola was one of our earliest creations, hailing from the days when we sold our goodies at the farmers’ market under a 10- × 10-foot canopy. Back in those days we had a customer named Richard, who was crazy about this granola. He even had us regularly deliver it to his office (our only delivery customer at the time, he had me pedalling across Toronto to get there!).
Homemade granola is exceedingly simple to make; use this recipe as a guide to making your own concoctions, if you like. If you’re feeling inspired, swap out the seeds for your favourite nuts, or use maple syrup instead of agave nectar the world of granola-making is now in your hands!
Ingredients
- 4 cups gluten-free oats
- 2 tablespoons ground cinnamon
- ½ teaspoon sea salt
- ¾ cup raw, unsalted pumpkin seeds
- ¾ cup raw, unsalted sunflower seeds
- ½ cup whole flaxseed
- ½ cup unsweetened shredded coconut
- 0.66 cup agave nectar
- 0.33 cup melted coconut oil
- 1 cup dried cranberries
How to Make It
- Preheat the oven to 300°F and line two baking sheets with parchment paper.
- In a large bowl, mix together the oats, cinnamon, and salt. Add the pumpkin and sunflower seeds, flaxseed, and coconut and mix well. Add the agave nectar and oil and toss until everything is evenly coated.
- Split the mixture evenly between the two pans, spreading it in a single layer. Bake for 15 minutes, then gently push around the mixture in the pans with a wooden spoon. Bake for another 15 minutes.
- Initially, the granola won’t feel crunchy this happens as it cools. Let the granola cool until it’s easily handled, then transfer to the large bowl. Once completely cool, add the dried cranberries and use your hands to break up the granola. Store in an airtight container for up to 2 weeks.