Making my own cereal was never a big deal for me since my grandma, Sybil made her own and taught me how to do it. We called it Sybil Cereal, and it’s still a staple at our house. So when I came across this granola recipe with two of my favourite things, coconut and maple syrup, I couldn’t resist trying it. It’s become a new staple in my breakfast rotation!
The beautiful thing about granola (and cereal) recipes is that they’re super adaptable. Don’t like sunflower seeds? Use a seed you do like! Don’t like raisins? What about dried apricots? Don’t like coconut? We can’t be friends anymore.
3 cups rolled oats
1 cup slivered almonds
1 cup sunflower seeds
1 cup coconut
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup vegetable oil
1 cup raisins
Preheat oven to 120 C (250F)
Combine oats, nuts, seeds, coconut and brown sugar in a large bowl.
Combine maple syrup, oil and salt in a separate bowl. I usually just use a measuring cup, since it’s easier to pour with than a bowl.
Pour the liquid mixture into the dry mixture and mix.
Pour onto a baking sheet. Spread it around into an even layer.
Cook 1 hour 15 minutes, stirring every 15 minutes or so.
Remove from the oven and let cool. Resist the urge to snack.
Stir in raisins until evenly distributed.
Transfer to airtight container.