This crunchy, crispy, and satisfying granola is packed full of flavour and wholesome ingredients that will give you lasting energy. The addition of puffed wheat gives it a great texture - and caused my little brother to declare this an upgraded version of Sugar Crisp cereal! It's delicious as a breakfast or snack, over yogurt, milk, oatmeal, with fruit, or on its own.
1 and 1/2 cups puffed wheat
2 cups old-fashioned rolled oats
1/3 cup dried cranberries
1/3 cup unsalted sunflower seeds
1/4 cup raw pepitas (pumpkin seeds)
2 Tbsp. ground flax
3 tsp. cinnamon
1/4 tsp. salt
1/4 cup almond butter or peanut butter, smooth or chunky
3 Tbsp. brown rice syrup - If you don't have brown rice syrup on hand you can substitute it with pure maple syrup or more honey
1/4 cup honey
1 and 1/2 Tbsp. brown sugar
1 tsp. vanilla extract
Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
In a large bowl, mix together the puffed wheat, oats, cranberries, sunflower seeds, pepitas, cinnamon, and salt. In a small saucepan, combine the almond butter, brown rice syrup, honey, brown sugar, and vanilla over medium heat until the mixture has melted together and thinned.
Remove the liquid mixture from the heat and pour over the dry ingredients. Mix will with a large spoon or rubber spatula until everything is evenly coated. This may take 5-7 minutes of stirring - don't use your hands because the liquid mixture will be very hot! Evenly spread the granola onto the prepared baking sheet and bake for 20-25 minutes. Stir the granola with a large spoon or turner every 5 minutes so that it bakes evenly.
Allow the granola to cool completely on the baking sheet on a wire rack. It will continue to crisp up as it cools. Store in an airtight container on the countertop or in the refrigerator.
*Recipe by Brooke McMillan