My sister Keya is the best sister in the world (no exaggeration) and one inspiring lady.  She’s a self-employed graphic artist and web designer, painter, author, snowboarder and wakesurfer. In the summer, Keya, her partner Dano, and their two dogs Cayley and Blue, live in a funky yurt on a beautiful lake surrounded by snow-capped mountains.  In the winter she lives a 5 minute drive from a world-class ski resort and never misses a powder day since she works on her own schedule. For a glimpse into life through her eyes, follow her @keyabythelake on Instagram.

Keya is also talented in the kitchen.  I’m always excited to try the recipes she shares with me because they are always tasty and healthy! She surprised me with a jar of this granola just as I was packing up to head back to Victoria after Christmas.  What a treat! And it’s inspired me to make granola from scratch ever since (based on her recipe.)  The recipe  is an adaptation from her friend Nicole DuVent’s cookbook ‘Eat Pure Food’ and contains a secret ingredient – candied ginger!

Beaver Street Granola - Dry Ingredients

Beaver Street Granola - Dried FruitBeaver Street Granola - Wet IngredientsGranola and Yogourt
Dry Ingredients:

5 cups rolled oats

1/4 cup sliced almonds

1/4 cup sunflower seeds

1/4 pumpkin seeds

1/2 cup shredded or flaked coconut

2 tbsp ground flax

1 tbsp hemp hearts

1 tbsp sesame seeds

1 tbsp cinnamon

pinch o’ salt

Wet ingredients:

2/3 cup coconut

1 tsp vanilla

1/2 cup honey or maple syrup

1 orange (zest and juice)

Dried Fruit:

1/4 cup cranberries

1/4 cup raisins

1/4 cup chopped candied ginger

Preheat oven to 350 F.
Place all wet ingredients in a small saucepan and melt over low heat.
While heating, combine all dry ingredients together in a large bowl.
Pour wet ingredients over dry ingredients and stir together until moisture is absorbed into the dry ingredients. Spread evenly onto a rimmed baking sheet.
Bake for 20-25 minutes at 350 F.  Stir granola part way through – the edges/corners get brown faster than the rest.
Remove from the oven and let it cool a bit in the tray, then mix in dried fruit and ginger.
Once completely cool, carefully pour into a large, sealable jar.  Choosing a jar with a wide mouth will make it easier to transfer the granola from the tray to the jar – it’s a bit of a skill not to spill it!

Hope you enjoy the recipe as much as I do and have fun making it your own!