Crunchy homemade granola

A nutritious, crunchy granola rich in healthy fats, perfect for topping your yogurt, breakfast bowls, or simply for snacking on during the day. This version highlights local ingredients, including pumpkin seeds, hemp seeds, flax seeds, and canola oil from Ferme Tournevent.

Optional: add some roasted buckwheat for an even more rustic and crunchy touch!

Ingredients:

For approximately 1 kg of granola

Dry mixture

4 cups rolled oats
½ cup Tournevent pumpkin seeds
½ cup Tournevent shelled hemp seeds
¼ cup Tournevent yellow flax seeds
¼ cup Tournevent roasted buckwheat (kasha) – optional but delicious
½ cup nuts of your choice (almonds, walnuts, pecans) – optional
1 tsp cinnamon
¼ tsp salt

Liquid mixture

⅓ cup Tournevent organic canola oil
⅓ cup maple syrup (or honey)
1 tsp vanilla extract (or sweetgrass essence, our "Quebec vanilla")

Preparation

1. Preheat the oven

Heat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.

2. Mix dry ingredients

In a large bowl, combine: oats, pumpkin seeds, hemp seeds, flax seeds, nuts, roasted buckwheat (if using), cinnamon, and salt. Mix well.

3. Prepare the syrup

In a small bowl or warmed saucepan, whisk together:
Tournevent canola oil, maple syrup, and vanilla.

4. Assemble

Pour the liquid mixture over the dry ingredients. Stir thoroughly to coat each flake evenly.

5. Baking

Spread the granola in an even layer on the sheet.
Bake for 30 to 40 minutes, stirring halfway through, until golden and fragrant.

6. Cooling

Let cool completely on the baking sheet: it becomes nice and crunchy as it cools.

7. Storage

Store in an airtight container for up to 3 weeks (or up to 3 months in the freezer).

Tips and variations 💡

Add dried fruits (raisins, cranberries, dried apples) after baking.
For a "chunkier" granola, lightly press the mixture down before putting it in the oven.
Replace a portion of the rolled oats with puffed oats for a lighter mix.