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Whole-Wheat Granola

Updated: Nov 24, 2020

First of all, we want to say THANK YOU to everyone who has donated to The Parkdale Food Centre. The food banks really need help during this challenging time, so please consider donating. Anything you can do would be greatly appreciated.

We love granola in our house. We have it with yogurt or chia pudding, and fresh fruit, or just as a snack. In this episode of "Cooking with Jack and Max to Give Back" we share with you our go-to recipe for Whole-Wheat Granola.

I like this recipe for a few reasons:

1. SIMPLE. All the ingredients are mixed together in one bowl. It’s so simple that I usually mix it up while I'm in the kitchen doing something else, and then bake it later when I have a bit more time.

2. WHOLE-WHEAT. Whole-wheat flour is always my preference because it’s unrefined, meaning it hasn’t been bleached or stripped of all its nutrients like white flour. It still has all its fibre from the bran, and nutrients from the germ. I also prefer the nutty flavour of whole-wheat.

3. HEALTHI - ER SWEETENER. Too much of any type of sweetener isn't good for us, (yes, even honey or maple syrup), but if you need to use it, make a healthier choice, like coconut palm sugar or monk fruit sweetener! I like to use either option wherever refined white sugar or brown sugar is required.

Unlike other sweeteners, coconut and monk fruit sweeteners don't spike your blood sugar as much, which helps prevent cravings for more sugar, and makes them a better choice for diabetics. They are also easier on the tummy for those with IBS or candida. It can be used in place of any other sugar or sweetener with a 1:1 ratio (ex. sub ½ cup brown sugar for ½ cup coconut palm sugar or monk fruit). Coconut sugar contains B vitamins and is a rich source of minerals such as: potassium, magnesium, zinc and iron. It's sold at most major grocery stores. Monk fruit is available online through Costco or Amazon.

4. VERSATILE. I like to flavour this granola with cinnamon and ginger, and add sunflower, pumpkin seeds and raisins, but the options are endless with the additions. Use whatever you have! You could use shredded coconut, hemp seeds, mini chocolate chips or craisins. You can also add almonds or walnuts if you don't need it to be nut-free. Get creative!

My whole wheat granola is a healthy alternative to super-sweet packaged cereal, makes a great topping on plain Greek yogurt, Kefir or chia pudding and is a perfect healthy snack when paired with a piece of fruit. I also LOVE to give it as a school snack for my boys. I recently found these Rubbermaid containers at Dollarama. They have a little tray that you insert on top of the yogurt that prevents it from getting soggy. My boys just dump it in when they're ready to eat. Enjoy!

Whole-Wheat Granola



2 cups rolled or instant oats

½ cup whole wheat flour

⅓ cup coconut palm sugar or monk fruit sweetener

1 tsp. cinnamon

1 tsp. ground ginger

¼ cup sunflower or hemp seeds

¼ cup pumpkin seeds or shredded coconut

3 tbsp. Olive, avocado or coconut oil

¼ cup. apple juice or cranberry juice

3 tbsp. real maple syrup

⅓ cup raisins


Preheat oven to 300 degrees F, and line a baking sheet with parchment paper.

Combine all ingredients in one large bowl, and stir to combine.

Spread the mixture out onto your baking sheet, and bake for 35 minutes, tossing after 20 minutes to prevent burning. Mix raisins onto the baking sheet during the last 15 minutes.

Remove granola from the oven and let it cool to room temperature. Store in an airtight container in the fridge for one week or in the freezer for 3 months.

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