January 28, 2010



I'm a notorious granola snacker. When we have some made, it doesn't last too long.

This defies why I wanted some made in the first place. I'd like to get a bit trimmer for the summer season, so I thought I'd start eating a lighter breakfast, yogurt and granola. Of course, snacking counteracts this.

But something as delicious and pretty as this, it's a bit hard not to grab a handful.

granola diptych

You can add different variety and proportions of nuts, seeds and fruits to your granola. The recipe below is what we made this time around.


recipe by my husband, official granola maker in our home

1 cup almond slivers
1 cup pecans
1/3 cup sesame seeds

roast above for 7 minutes at 375, take out and let cool a bit

1/3 cup butter melted
1/4 cup maple syrup
1/4 cup brown sugar
1/4 cup splenda (or white sugar if you prefer)
1 tsp vanilla extract

Mix above in a big bowl

3 cups rolled oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds

Mix oats, seeds and nuts into butter/syrup mixture, stir well, roast at 300F for 25 minutes stirring once at 12 minutes.

Take out and mix in:

1/2 cup raisins
1/2 cup dried cranberries



Store in a sealed container.


A Canadian Foodie said...

Butter! This would have to be delicious! Great photos, too. Suggestion: either do another blog aligned with this one, or, add the photography process to your food write up. You are clearly putting a lot of thought into the work, and I would be interested in what you are doing and I know I could learn from it - and so will others.
The pics are a huge part of the allure.
Great work
... but, I will stick with my granola recipe. It is healthier. However, yours probably tastes better! YUM!

Chelsey said...

I second the motion on a photo tutorial. Love your pictures!!! I can see there is a lot of natural talent blended with some serius camera skills. What can I say your pics simply amazing!

Maki said...

Thanks ladies :)

I have just added some info to my Photography Tab, with a link to some great tutorials from a fellow blogger at the bottom.

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