Quantity : 36 servings
Preparation : 10 min Cooking : 35 min Cooking Dish : 30x38 cm
vegetable oil spray, for the baking sheet
4 cups rolled oats 400 g
2 cups unsweetened coconut flakes 200 g
2 1/2 cups hazelnuts, shelled, coarsely chopped 260 g
1/4 cup canola oil 65 mL
3 cups pumpkin seeds 400 g
1/3 cup maple syrup 85 mL
Preheat the oven to 190°C/375°F. Lightly oil or butter a large baking sheet (about 30 x 38 cm).
Combine the dry ingredients in a large bowl. Pour the oil and maple syrup over the dry ingredients then toss well. Spread the mixture onto the prepared baking sheet.
Bake in the middle of the oven for about 30 to 40 min or until golden brown and crispy. Stir every 10 min to brown evenly and avoid burning the mixture.
Let the granola cool down: It will become crispier and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once it has completely cooled, transfer it to an airtight container or plastic bag.
The granola will keep for several weeks in the refrigerator; up to 3 months in the freezer.