Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Autumn Harvest Granola
2015-11-26
https://www.metro.ca/userfiles/image/recipes/melange-montagnard-recolte-automne-10377.jpg
PT10M
PT25M
PT35M
Preheat the oven to 325°F.Line a large rimmed baking sheet with parchment paper.In a large bowl, stir together the oats, pumpkin seeds and sunflower seeds.In a small bowl, combine cinnamon, cardamom, vanilla, oil and maple syrup.Add to oat and seed mixture and mix well.Turn the mixture onto the lined baking sheet and spread in an even layer.Bake until golden brown, about 25 minutes.Remove from the oven and let cool completely on the baking sheet.Once cool, stir in the apricots and cranberries.Store in an air-tight container.
20
4
2
5
4
3 cups (750 mL) large flaked rolled oats
1 cup (250 mL) unsalted pumpkin seeds
1/2 cup (125 ml) unsalted sunflower seeds
1/4 tsp. (1 1/4 mL) ground cinnamon
1/2 tsp. (2 1/2 mL) ground cardamom
1/2 tsp. (2 1/2 mL) pure vanilla extract
1/3 cup (95 mL) extra virgin olive oil
1/3 cup (95 mL) pure maple syrup
1/2 cup (125 mL) finely chopped dried apricot
1/4 cup (60 mL) dried cranberries
Autumn Harvest Granola
20
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME
Ingredients
-
3 cups
(750 mL)large flaked rolled oats
-
1 cup
(250 mL)unsalted pumpkin seeds
-
1/2 cup
(125 ml)unsalted sunflower seeds
-
1/4 tsp.
(1 1/4 mL)ground cinnamon
-
1/2 tsp.
(2 1/2 mL)ground cardamom
-
1/2 tsp.
(2 1/2 mL)pure vanilla extract
-
1/3 cup
(95 mL)extra virgin olive oil
-
1/3 cup
(95 mL)pure maple syrup
-
1/2 cup
(125 mL)finely chopped dried apricot
-
1/4 cup
(60 mL)dried cranberries
Preparation
Preheat the oven to 325°F.
Line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, pumpkin seeds and sunflower seeds.
In a small bowl, combine cinnamon, cardamom, vanilla, oil and maple syrup.
Add to oat and seed mixture and mix well.
Turn the mixture onto the lined baking sheet and spread in an even layer.
Bake until golden brown, about 25 minutes.
Remove from the oven and let cool completely on the baking sheet.
Once cool, stir in the apricots and cranberries.
Store in an air-tight container.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
