Granola

Page 316

| Course Type: Breakfast/Brunch

(1 review)

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Recipe Review

This is my most used recipe from this cookbook. It's easy, versatile, and delicious. I usually make mine with almonds and pecans, but I have thrown in small amounts of pistachios and hazelnuts. I use canola oil instead of the olive oil called for-- it just seems wrong to use olive oil in a recipe that calls for cinnamon and maple syrup. I love to make this on Sunday nights while reading in the kitchen (because you have to stir it in the oven every 5 minutes). My kids love it with any flavour of yogurt and a splash of milk.

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