Sylvia’s Granola


This recipe was provided to me by my new friend - Elaine who was served up  a bowl of this granola by her friend Sylvia (fellow Torontonian).  Notice the lovely Simon Pearce bowl - Vermont all round.  Try it!


4-5 cups large flake rolled oats

2 cups whole almonds, coarsely chopped skin on

1/2 teaspoon salt

1/2 cup canola or corn oil

1/2 cup real maple syrup

1 teaspoon vanilla


Mix all ingredients well (I mix dry together, then liquid together, then pour liquid on dry)

Spread out evenly on a baking pan sprayed with Pam.  The pan needs to have sides, mine is a cookie sheet size with a 1/2 inch side.

Bake at 350F for 18 minutes.  Do not over bake!

Let it cool in the pan on a rack.  


Elaine usually doubles this recipe and has two pans in the oven and sets the timer for 9 minutes and switches up the pans.

She stores it in the freezer bags in the freezer.  (One recipe makes 2 quart size bags)

The original recipe says to cook it for 20 - 25 minutes but Elaine's experimenting has shown 18 minutes to be perfect!!


Courtesy of Elaine!!


Dori Ross