The procedure for making each of these granolas is the same and can be found after the list of the ingredients below.

Umami Granola

The amount of umami in this granola is almost too intense at first bite, but we just can’t stop eating it. Try using it to add depth and crunch to green salads, avocado toast, red-sauce pasta dishes and roast potatoes.

Dry Ingredients
1 cup oats
½ cup puffed rice, quinoa or other grain
1/3 cup raw almonds, roughly chopped
¼ cup pumpkin seeds
¼ cup grated parmesan cheese
1 ounce pitted high-quality black olives (kalamata or Moroccan), roughly chopped
2 tablespoons dehydrated tomato flakes (available at Bulk Barn and other spice stores, substitute 1 tablespoon of finely chopped sundried tomatoes, if unavailable)
1 tablespoon fennel seeds
1 tablespoon furikake (a spice blend of nori, sesame seeds and bonito flakes, available at most Asian supermarkets)
1 tablespoon garlic flakes
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground black pepper

Wet Ingredients
¼ cup extra-virgin olive oil
1 tablespoon water
1 tablespoon shiitake mushroom powder (see recipe below)
1 tablespoon honey
1 teaspoon soy sauce or tamari
1 teaspoon Vietnamese-style fish sauce
1 teaspoon kosher salt

Shiitake Mushroom Powder
½ ounce dried shiitake mushrooms

In a spice or coffee grinder, grind the mushrooms to a powder. Store in an airtight container at room temperature.

Dukkah Granola

Dukkah, the Egyptian spice and nut mix, is a natural fit for granola. Try it on toast slathered with labneh, in a tomato and goat cheese salad and as a crunchy complement to roasted carrots or puréed squash soup.

Dry Ingredients
1 cup oats
½ cup puffed rice
¼ cup pumpkin seeds
¼ cup hazelnuts, roughly chopped
¼ cup shelled pistachios, roughly chopped
2 tablespoons white sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon Aleppo pepper flakes (substitute ½ teaspoon crushed red pepper flakes, if unavailable)
1 teaspoon crushed black pepper

Wet Ingredients
¼ cup extra virgin olive oil
1 tablespoon honey
1 tablespoon water
1½ teaspoons kosher salt
1 teaspoon ground dried lemon peel (available at Bulk Barn and other spice stores)
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon smoked paprika

Sichuan Granola

A great snack for spice lovers, this fun and fiery mix also adds punch to steamed rice, sauteed greens and roast chicken.

Dry Ingredients
1 cup oats
½ cup puffed rice
½ cup raw almonds, roughly chopped
¼ cup pumpkin seeds
2 tablespoons sesame seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon Sichuan peppercorns
1 tablespoon fennel seeds
1 tablespoon fried shallots or red onions
1 teaspoon crushed red pepper flakes

Wet Ingredients
¼ cup neutral oil (such as vegetable, canola or sunflower)
1 tablespoon water
1 tablespoon shiitake mushroom powder (see recipe in Umami Granola above)
1 tablespoon brown sugar
1 tablespoon honey
1½ teaspoon kosher salt
½ teaspoon ground star anise
¼ teaspoon ground clove

Barbecue Granola

This granola’s chock-full of all our favourite summer cookout flavours. A perfect partner for potato salad, green beans, corn off the cob and pork chops.

Dry Ingredients
1 cup oats
½ cup puffed rice
½ cup raw almonds, roughly chopped
¼ cup pumpkin seeds
1 tablespoon onion flakes
1 tablespoon garlic flakes
2 teaspoons coriander seeds
2 teaspoons mustard seeds
1½ teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon dried rosemary
1 teaspoon crushed black pepper

Wet Ingredients
¼ cup neutral oil (vegetable, canola, sunflower, etc.)
1 tablespoon water
1 tablespoon maple syrup
1 tablespoon brown sugar
2 teaspoons smoked paprika
1½ teaspoons kosher salt
1 teaspoon Worcestershire sauce
1 teaspoon Ancho chili powder
1 teaspoon onion powder
½ teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon cayenne pepper

Method for all above granolas

Preheat oven to 300F.

Combine the dry ingredients in a large bowl.

In a small saucepan, combine the wet ingredients and cook over very low heat, stirring lightly. After about one minute, once the ingredients combine to form a smooth syrup, remove from the heat.

Add the wet mixture to the bowl of dry ingredients. Mix to combine well and spread on a large parchment paper-lined rimmed baking sheet. Pack down into an even layer with no gaps to help create good clusters.

Bake for 35 to 40 minutes, until nuts and oats are well-toasted.

Allow the granola to cool completely before removing from the tray, preserving the clusters that form naturally. Store in an airtight container at room temperature for up to two weeks. Each recipe makes approximately 4 cups.