Tuesday, August 10, 2010

I've just done a bad bad thing...

Or at least I am about to...

I can't believe I am crazy enough to share with the entire blog world, the secret to my existence... the secret to my happiness, my sanity and the only reason I call myself a cook.

enter: Rebar's Cranberry Hazelnut Granola  (shamelessly stolen from my Mother's cookbook)

I'm not joking when I say, this is probably the worlds best granola.  And to make matters worse, it' so easy, even I can make it!  Nonetheless, I must take this moment to warn you all - Granola is not for the chintzy-hearted.  There shall be no skimping on the dried fruits, the honey layering or the coconut shreds.  As far as granola goes - the bigger the better!

And thus, I give to you: 

Cranberry Hazelnut Granola


  • 3 cups (720 mL) large flake oats
  • 1 ½ cups (360 mL) barley flakes
  • ½ cup (120 mL) oat bran
  • 1 cup unsweetened coconut
  • ½ tsp (2.5 mL) salt
  • 1 cup (240 mL) hazelnuts, coarsely chopped
  • ½ cup (120 mL) pumpkin seeds
  • ½ cup (120 mL) sunflower seeds
  • ½ cup (120 mL) vegetable oil
  • ¼ cup (50 mL) water
  • 2/3 cup (160 mL) maple syrup (or honey, or a combination)
  • 1 tsp (5 mL) vanilla
  • 1 cup (240 ml) dried cranberries
  • ½ cup (120 ml) dried blueberries

Makes about 8 cups (2 L) ....or if you are like me, then about fifteen big handfuls


  1. In a large bowl, combine the first eight ingredients. In a smaller bowl, whisk together the oil, water, honey, and vanilla. Combine the wet and dry mixes and stir thoroughly.
  2. Spread the mixture out onto two baking sheets (or do it in two batches). Bake at 250°F for 20-30 minutes. Stir the mixture every 10 minutes to ensure even baking and remove from the oven when golden brown. Cool and stir in the dried fruit. Seal and store for up to 1 month.
If you want to make the Granola even more BADASS, you can also try these combinations:
  • Almonds, wheat germ, dried cherries
  • Pecans, flax seeds, dried mango
  • Walnuts, dried apricots, and figs

Voila!  You have PERFECTION :)

You can thank me later...

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