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Valerie's 1970's Canadian Homemade Granola

My Canadian Alberta Prairie in a Bowl! This recipe has been revised to add hemp hearts, etc, but the base is my 1970's Granola Recipe from University days!
Course Breakfast Cereal
Cuisine Canadian
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 28 cups
Author Valerie Lugonja


  • ½ cup honey
  • 2/3 cup canola oil
  • 12 cups of slow cooking rolled oats
  • 2 cups of sliced almonds , bark on
  • ½ cup poppy seeds
  • ½ cup sesame seeds
  • 2 cups raw pumpkin seeds
  • 2 cups raw sunflower seeds
  • ½ cup freshly ground flax seed
  • ½ cup wheat germ
  • ½ cup bran
  • ½ to 1 cup hemp hearts
  • 2 cups unsweetened , dried cranberries
  • 2 cups unsweetened , dried blueberries
  • 1 cup unsweetened , dried cherries
  • 1 cup dried apricots , chopped


  1. Preheat oven to 200F and use convection, if possible
  2. Heat the ½ cup honey; combine thoroughly with oil
  3. Place next 10 ingredients (all but fruit) into very large bowl; toss with warm liquid until well coated
  4. Use parchment or silpat on three large cookie sheets; spread 1/3 of mixture evenly on each sheet
  5. Place each into one oven on three racks; rotate rack position and recombine (mix) ingredients on each tray every 20 to 30 minutes
  6. After 2 hours, oil and honey mixture should be dried onto ingredients and small seeds stuck to bigger morsels; place baked ingredients back into very large bowl
  7. Add all dried fruit; gently combine to mix together
  8. Pack into containers that seal well; date and label to use as needed

Recipe Notes

This will keep well for several months (at minimum three). I eat 1/4 cup each morning with a healthy dollop of homemade yogurt for the perfect day starter.