A delicious and nutritious homemade breakfast ~ perfect excuse to use up all those pantry staple ingredients.

Note: you can easily halve this recipe as I often do. Why? Because it’s so darn good that I tend to eat it all in one sitting…..the more I make, the more I eat…..hahaha!!

Fave way to gobble up my granola: with cold almond milk, and chopped fresh fruit of choice – love adding pomegranate seeds (when they’re in season).

Char’s Clustery Spiced Granola

4 cups (1 L) large flake rolled oats

1 cup (250 mL) nuts (*I use peanuts but you can use: almonds, pecans or cashews)

1 cup (250 mL) pumpkin seeds (*or shelled sunflower seeds *or 1/2 cup (125 mL) of each)

½ tsp (2 mL) salt

1 tbsp (15 mL) ground cinnamon

1 1/2 tsp (7 mL) ground ginger 

1/2 tsp (2 mL) ground nutmeg and ground cardamom (*optional)

pinch cloves

⅔ cup (150 mL) melted coconut oil (*or vegetable oil)

½ cup (125 mL) Muskoka Maple Syrup (*or honey)

1 tbsp (15 mL) pure vanilla extract

1 tsp (5 mL) coconut extract (*optional)

Garnish: 

Use all, a few, or none of these suggested garnishes. My go-to’s are: raisins and/or dried cherries, toasted coconut and Char’s Magic seed mix – but I often throw in a handful of crushed banana chips too!!

1 cup (250 mL) raisins (*or dried cranberries, dried cherries or dried blueberries) 

1 cup (250 mL) roughly crushed banana chips

1/2 cup (125 mL) toasted organic coconut flakes (*I purchase the extra large pieces (about 1-inch pieces) from bulk food store 

3 tbsp (45 mL) Char’s Magic Seed Mix (ground flax, chia seeds and hemp seeds) 

Pre-heat oven to 350 F (180 C). Stir together all ingredients (except for garnishes) until well combined. Place mixture on a large baking sheet lined with parchment paper (or between two smaller baking sheets). Press mixture down into a large rectangle ‘cookie’ (approx ¼ inch thick). Place in centre of pre-heated oven. Bake for approx 12 minutes. Remove from oven and cool for about 5 minutes. Using a thin spatula, flip granola (*you will likely have to flip in sections). Using your hands press granola back to reform ‘cookie’. Bake for an additional 10 to 12 minutes (approx) or until granola is golden. Remove from oven and cool completely on baking sheet. **TIP: For a super clustery granola ~ let granola sit on baking sheet for at least 2 hours (ideally overnight) before touching it** Once granola has set – break into clusters. Gently toss with garnishes of choice. Store in airtight container for up to 3 weeks (but it won’t last that long!!). Makes approx 8 cups (2 L).

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers IN StudioRogers Daytime OttawaCTV Morning Live OttawaCHCH Morning Live and Breakfast Television sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

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