Nadia Duriavig: Foodie Unplugged


Found a Festive Foodie? Give a Granola Gift!

Crunchy Healthy Granola in Adorable Mini Mason Jars


My mom has been making this granola for ages and over the years it's gone through a bit of a transition as she experimented with different ingredients.  Here’s the latest version, full of healthy nuts and oats and sprinkled with some dried cranberries to add that festive twist.  Feel free to experiment yourself, as the recipe is pretty fool-proof and you can add pretty much any type of seeds, nuts, or dried fruit to the mix.

Nut-Free, School-Safe, Easy Homemade Granola Bar Recipe

I love making this at home because it is so fast and easy, but more importantly it is so incredibly healthy.  Store bought granola tends to be filled with fat and preservatives but you can eat this one guilt free.  Olive oil gives it some yummy crunch and honey is what we use to sweeten it.  Delicious and good for you, it's great on yogurt for breakfast or sprinkled on some applesauce for a snack.  

This time of year I love to package it up in little mason jars for my neighbours and friends.  It looks gorgeous and makes for a great instant breakfast to have on hand in a pinch.  It will keep for about 2 weeks in a jar, longer if you want to toss it in the freezer.  Get a little creative with your mason jar lids and you've got an instant gourmet holiday gift!

granola foodie gifts


1/2 cup honey
1/2 cup olive oil
1/2 cup sesame seeds
1/2 cup walnuts
1/2 cup pecans
1/2 cup slivered almonds
2 cups jumbo rolled oats
1 cup dried cranberries
1/2 cup currants
makes about 6 cups when cooked

baking granola


Preheat oven to 350 degrees.
Combine honey and olive oil in a saucepan and heat gently.
Combine oats, seeds and nuts in a bowl.
Pour olive oil and honey mixture over granola mix.  Stir with a wooden spoon to coat evenly.
Spread evenly on a baking sheet.
Bake for 20 minutes or until golden brown.  
I like to give the mixture a stir at about the 10 minute mark to turn it over so all sides can brown.
Store in a glass jar for up to 1 week on the counter, 2 weeks in the refrigerator.