Stoke Granola

I just made a big batch of this granola for my son Noah who is living in Revelstoke and thought I would share the recipe. Its the perfect breakfast before a day in the mountains! I love it with fresh hazelnut milk and sliced banana. Feel free to mix and match the nuts, seeds and dried fruit.




  • 5 cups of organic gluten free rolled oats
  • 1 cup of unsweetened ribbon coconut
  • pinch of salt
  • 1 tbsp. of true cinnamon (Ceylon Cinnamon)
  • 1 cup of raw hazelnuts
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup melted coconut oil
  • 1 tsp. pure vanilla extract
  • 1/2 cup of maple syrup
  • 1 cup of organic raisins

Preheat the oven to 240 F.

Combine all ingredients except for the raisins in a large bowl. (The raisins get added at the end to prevent them from burning in the oven)



Mix well with your hands to coat the ingredients well with the oil and maple syrup. Spread onto a large cookie sheet as evenly as possible.





Bake for 40 min. stirring a few times as it bakes to ensure that it is evenly browned. Remove from the oven. Allow to cool before adding the raisins. Store in an airtight container.

Raw Raspberry Cacao Hazelnut Granola

Fresh hazelnut milk is the perfect compliment to this delicious granola! It is also amazing crumbled on top of your favourite smoothie. If you don’t have a dehydrator you can bake it on a parchment lined cookie sheet on the lowest setting until dried through. This will take about 3 hours as opposed to 12 hours in a dehydrator set at 117 degrees F. I love using crisp freeze dried raspberries in this recipe. I buy them at The Banff Tea Company. They can also be ordered online from amazon and nuts.com. If you don’t have access to freeze dried fruit you can use dried as an alternative. The texture will be chewy instead of crisp but equally tasty!

As an alternative substitute a chopped apple for the banana, omit the cacao powder, and add 1/2 cup of chopped raisins in place of the cacao nibs for Apple Cinnamon Raisin Granola! This tastes pretty much like Dad’s oatmeal cookies!!!





  • 1 cup raw hazelnuts soaked in plenty of water overnight
  • 2 cups of raw organic gluten free oats
  • 1/2 cup coconut sugar
  • 1/2 cup of raw cacao powder
  • 1 very ripe banana
  • 1 Tbsp. ceylon cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup
  • 2 Tbsp. avocado oil
  • 3 Tbsp. of ground flax or  ground chia seeds soaked in 1/2 cup of water for 10 min.
  • 1/2 cup of crumbled freeze dried raspberries
  • 1/2 cup of cacao nibs

Drain and rinse the soaked hazelnuts. Pulse in a food processor for about 10 seconds to chop roughly. Add the oats and pulse again until they are very roughly chopped as well. Place the oat/hazelnut mixture into a medium sized bowl.



No need to rinse the food processor, combine coconut sugar, cacao, banana, cinnamon, vanilla, maple syrup, oil, and flax or chia seed mixture in the container until very smooth.



Add to the oat/hazelnut mixture stirring well to combine. Stir in the cacao nibs and freeze dried raspberries.




Spread onto a teflex sheet and dehydrate for about 12 hours. After 8 hours or so you can remove the mixture from the teflex sheet to sit on the mesh screen to speed up the process. Allow to cool. Store sealed at room temperature for up to 2 weeks.


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