House Granola Recipe

Prep and combine dry

Preheat oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper. In a large bowl, combine the rolled oats, chopped walnuts, slivered almonds, pumpkin seeds, coconut flakes (if using), brown sugar, ground cinnamon, ground ginger, ground cardamom, and salt. Toss to distribute evenly.

Mix wet and coat

In a small bowl or measuring cup, whisk together the maple syrup, oil, and vanilla extract. Pour the wet mixture over the dry ingredients and stir thoroughly until all the dry ingredients are lightly coated and clumping begins.

Bake and stir

Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes, then remove and gently stir/turn the granola so the outer pieces move toward the center for even browning. Return to the oven and bake another 12–18 minutes, until golden and toasted (total bake time about 32–38 minutes). Watch closely during the last 5 minutes to prevent burning.

Cool and crisp

Remove the pan from the oven and let the granola cool completely on the baking sheet (15–25 minutes). It will crisp as it cools. Break into clusters and store in an airtight container at room temperature for up to 2 weeks.

In a medium saucepan combine the water, 1/4 cup maple syrup, lemon juice, cinnamon stick and split vanilla pod (or add vanilla extract later). Bring to a gentle simmer over medium heat.

Add the pear halves to the simmering liquid, cut side down. Reduce heat to low so the liquid barely simmers. Poach gently for 12–18 minutes, depending on pear ripeness, until pears are tender when pierced with a knife but still hold their shape.

Using a slotted spoon, transfer pears to a plate to cool. Increase the heat and reduce the poaching liquid for 4–6 minutes until slightly syrupy, then spoon over the pears. Discard cinnamon stick and vanilla pod pieces.

In a small saucepan over medium heat combine the berries, 2 tablespoons maple syrup (or honey) and 1 tsp lemon juice. Stir and bring to a gentle simmer.

If you want a thicker compote, mix the cornstarch with the cold tablespoon of water to make a slurry. Stir the slurry into the simmering berries and cook for 1–2 minutes until the compote thickens slightly. Remove from heat and let cool slightly; it will thicken more as it cools.

Divide Greek yoghurt among 3 to 4 bowls (about 3/4 cup per serving). Spoon 1/2 to 3/4 cup granola over the yoghurt per bowl, add 1 poached pear half (or a quarter if smaller pears) and 2–3 tablespoons berry compote. Drizzle a little of the poaching syrup or extra maple if desired and dust lightly with ground cinnamon.

Serve immediately so the granola remains crisp against the yoghurt and warm pear; leftover granola can be kept separate and reheated briefly if you prefer it warm.