This recipe makes a large quantity, enough to give your days a wholesome, delicious start! We’ve taken Joseph Forest’s recipe and substituted nutrient-rich triticale flakes for ½ of the oat flakes, for a multigrain twist on this easy-to-prepare and easy-to-love classic.

INGREDIENTS

1/2 cup (125 ml) frozen apple juice concentrate, thawed
1/2 cup (125 ml) almond butter, tahini (or peanut butter if you wish)
1/2 cup (125 ml) maple syrup
1 teaspoon vanilla or almond extract
1 teaspoon Grainworks Cinnamon
4 cups Grainworks Organic Triticale Flakes
4 cups Grainworks Organic Rolled Oats
1 cup Grainworks Sunflower Seeds, chopped Grainworks Almonds or walnuts
1 cup currants, Grainworks Raisins and/or chopped dates
1 cup Grainworks Chocolate Chips
Salt to taste

PREPARATION

Preheat oven to 350°F (180 degrees C).

Place the apple juice, nut butter, maple syrup and extract in a bowl or blender, and stir or process until smooth.

Combine oats, triticale and seeds in a large bowl. Pour the almond butter-apple juice mixture over them, and toss well to ensure the liquid is distributed evenly.

Spread mixture in a large baking pan or on baking sheets. Bake 10 minutes, then stir to prevent burning and bake for 10 minutes longer, or until golden brown.

Cool thoroughly and then stir in the currants or raisins.

Tips: Stir every 15 minutes or so for even color and even cooking. (If using coconut, add in the last 15 minutes of baking.) For chunkier granola, don’t mix the granola as it’s baking. Pat the wet mixture into the baking sheet and don’t mix it or disturb it. Then, after cooking, you can remove it from the pan in granola chunks and store as indicated above. Store in glass jars or zip-lock bags. Can store for 6 months in frig or freezer.