This vegetarian-friendly breakfast granola was created by Glenn Monk, executive chef at The Wildflower Restaurant at the Fairmont Chateau Whistler Resort Restaurant in Whistler, B.C.
It is featured in "Delicious DASH Flavours Cookbook" by Sandra Nowlan (Formac Publishing).
Granola Chateau Whistler
1.5 l (6 cups) rolled oats
250 ml (1 cup) chopped pecans
375 ml (1 1/2 cups) wheat bran
250 ml (1 cup) slivered almonds
375 ml (1 1/2 cups) sunflower seeds
150 ml (2/3 cup) sesame seeds
375 ml (1 1/2 cups) raisins
250 ml (1 cup) chopped dates
175 ml (3/4 cup) currants
75 ml (1/3 cup) liquid honey
15 ml (1 tbsp) vanilla extract
15 ml (1 tbsp) orange zest
In a large bowl, combine rolled oats, pecans, wheat bran, almonds, sunflower seeds and sesame seeds. Spread on 2 baking sheets and bake in a 160 C (325 F) oven, stirring every 10 minutes, for 30 minutes or until golden. Transfer to a large bowl. Add raisins, dates and currants.
Combine honey, vanilla and orange zest; stir into granola until well combined. Let cool completely before storing in an airtight container for up to 1 month.
Makes about 30 servings, 125 ml ( 1/2 cup) each.
Nutritional information per serving: 234 calories, 11 g fat, 1 g saturated fat, 33 g carbohydrates, 6 g protein, 6 g fibre.