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November 30, 2011

In the Kootenays where I grew up, the word granola is a noun and an adjective.  As one of the Whitewater cookbooks says, you will make your own granola too once you’ve tried it.  It’s easy to make, homemade granola is far less sweet than commercial kinds and best of all, you can replace the applesauce with jam that didn’t set (a huge pet peeve) so the jam doesn’t go to waste! 


7 cups oats

1 cup sunflower seeds

1 cup pumpkin seeds

1 cup chopped almonds

1 tsp cinnamon

1/2 tsp salt

1 cup applesauce

1/2 cup maple syrup

1/2 cup honey

2 Tbs butter or vegetable oil

2 Tbs peanut butter

2 tsp vanilla extract 1/2 tsp almond extract

Preheat oven to 275 F.

In  a large mixing bowl combine oats, seeds, almonds, cinnamon and salt.  Mix well.

In a small saucepan, warm remaining ingredients and whisk together until combined.  Pour wet over dry and use a spatula to fold and evenly coat the dry mixture with wet.

Spread on two cookie sheets and roast in the oven for one hour, using a metal flipper to stir the mixture every 20 minutes so it cooks evenly.  Once it’s completely cool, store in an airtight jar up to three months, if it lasts that long!

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