From Chef Joanne Yolles

Formerly a celebrated pastry chef at Scaramouche and other notable Toronto restaurants, Joanne Yolles is an instructor at George Brown College and a recipe developer. She has been involved with planning Porridge for Parkinson’s events since 2009. Joanne contributed delicious granola to P4P-2021’s November 28th brunch package. We had so many requests for her recipe! And Joanne generously responded, sharing her granola recipe here.

Granola

This recipe is adapted from one found on the Epicurious website. I make it a bit differently every time, depending on what I have on hand, so feel free to create your version!

6 cups large flake oats
2 cups slivered almonds (or any nuts of your choice)
1 cup pumpkin seeds
½ cup sunflower seeds
¼ cup ground flax seeds
¼ cup coconut (can be sweetened or unsweetened)
¾ cup vegetable oil
¾ cup maple syrup or honey

Instructions

About 1 cup of dried fruit (cranberries, blueberries, chopped apricots, etc.) is added AFTER the granola has been baked and cooled.

Preheat the oven to 300 F (I use the convection setting). Line 2 baking sheets with parchment paper or a silicone baking mat.

Combine all the dry ingredients in a large bowl. Whisk together the oil and maple syrup until emulsified, then stir into the oat mixture, coating everything evenly. Spread the mixture over the baking sheets and bake for 14–15 minutes in the upper and lower third of the oven. Switch the position of the baking sheets and bake for another 14–15 minutes or until the oats are golden brown.

Cool completely, then add any dried fruit you like – or none at all, as some may prefer.

Follow Joanne on Instagram @joanneyolles

Above: Joanne’s granola packages are ready for delivery. Granola photo courtesy of Joanne Yolles.