fresh mangoes & blueberries sprinkled with toasted granola in shallow white earthenware bowl on turquoise cloth in front of sunny window.

Dorothy’s granola is toasty, nutty, and it smells amazing. It’s packed with crispy whole grains toasted hazelnuts, pumpkin and sunflower seeds, and finished with a hint of maple syrup. Served with sweet mangoes and blueberries.

Wake up to a great big bowl of dessert for breakfast. My granola is toasty, nutty, and it smells amazing. It’s packed with crispy whole grains, toasted hazelnuts, pumpkin and sunflower seeds, and finished with a hint of maple syrup. Sprinkle granola over sweet fruit and plain yogurt and you’ve got a healthy start that tastes like a giant indulgence. Perfect for our one year diet.

ivory earthenware bowl filled with raspberry sauce and pieces of mango. Sprinkled with Dorothy's granola. Scored mango on the side over cutting board. Small crystal pot of Dorothy's granola in background.

Dorothy’s granola is toasty, nutty, crispy, and it smells amazing. It’s packed with delicious whole grains toasted hazelnuts, pumpkin and sunflower seeds, and finished with a hint of maple syrup. Served with sweet mangoes and raspberries.

The biggest problem with homemade granola is how fast it runs out and how there’s never enough time to make more. Before you know it you’re back at the supermarket paying a fortune for months-old manufactured cereal. My granola is quick. Mix it up and bake for 13 minutes and you’ve got fresh, absolutely delicious, low-cost cereal that tastes better than anything you can buy.

Granola with fruit and yogurt is loaded with protein, fibre, vitamins – you name it – and it satisfies up to half your daily fruit & veggie requirement before your workday even starts.

strawberries and blueberries mixed with yogurt that's pink with strawberry juice. Sprinkled with toasted granola in ivory earthenware bowl over black table.

Wake up to a great big bowl of dessert for breakfast with crispy toasted granola and nuts sprinkled over yogurt and local berries that we froze at the peak of summer. (Move berries from freezer to fridge the night before to simplify your morning.)

There’s only 1/2 teaspoon of maple syrup in each granola serving (equivalent to 3/8 tsp white sugar), and that’s far below the World Health Organization limit of 6 teaspoons of added sugar per day. Gord and I keep added sugar out of breakfast and save it for indulgences later in the day. (Watch out for hidden sugar traps in flavoured yogurts and packaged cereals.)

Find a brand of plain, 0% fat Greek yogurt you like. I prefer Liberté or Oikos cuz they’re creamy and thick, and not sour. On busy weekdays, Gord and I prep fruit the night before. Choose your favourite fruit of the season. We love sweet, juicy Canadian British Columbia (BC) pears with oranges or pomegranates in winter, mangoes in late winter/early spring, BC strawberries and raspberries in late spring/summer, BC blueberries in the height of summer, and luscious BC cherries, peaches and nectarines in late summer. Freeze what you can to use between seasons. If you prefer more green in your life add minced kale or chopped spinach to your fruit.

ivory earthenware bowl of mangoes with yogurt. Scored mangoe on the side on woodencutting board. Small crystal pot of granola ready to spoon onto mango and yogurt.

Dorothy’s granola is toasty, nutty, crispy, and it smells amazing. It’s packed with delicious whole grains toasted hazelnuts, pumpkin and sunflower seeds, and finished with a hint of maple syrup. Served with sweet mangoes.

The Recipe

Dorothy's Granola & Toasted Hazelnuts with Sweet Fruit & Yogurt
 
Prep time
Cook time
Total time
 
Wake up to a great big bowl of dessert for breakfast. Dorothy's granola is toasty, nutty, crispy, and it smells amazing. Part of the One Year Diet.
Author:
Recipe type: Breakfast
Serves: 18
Ingredients
  • ½ c Mild-flavoured Oil, like avocado, canola or grape seed
  • ¼ c Maple Syrup
  • ¼ tsp Kosher Salt
  • .
  • 4 c Organic Rolled Oats, large flake
  • .
  • ½ c Pumpkin Seeds, raw
  • ½ c Sunflower Seeds, raw
  • .
  • 1 c Hazelnuts, raw
Instructions
  1. Pour hazelnuts into cast iron frying pan. Place on middle rack in oven and set heat to 350F. Set timer for 10 minutes. Remove from oven and stir. Return pan to oven for up to 5 minutes until fragrant and golden. (Exact time varies with freshness of nuts and your oven.) Nuts will crisp as they cool.
  2. While hazelnuts are roasting - in large bowl, whisk together oil, maple syrup, and salt until mixture is the texture of caramel sauce.
  3. Measure grains, pumpkin seeds and sunflower seeds into the sauce bowl and stir to coat. Spread onto parchment-lined baking sheet with sides.
  4. Bake for 8 minutes on middle rack. Remove from oven and stir. Cook for up to 5 additional minutes until golden and fragrant. Remove granola from oven and let it cool.
  5. While granola is baking, roughly chop hazelnuts. Stir into cooled granola.
  6. Store granola in sealed container in cool cupboard. Eat within two weeks for best flavour.
  7. TO SERVE: Mix together ⅔ cups of plain 0% Greek yogurt with 1½ cups of sweet fruit in season. Sprinkle ½ cup of granola over fruit and yogurt just before serving.

Quote

I’m pretty much done with mindfulness. I’m just going to start paying attention.
Gina Barreca, American humorist, teacher and feminist