Cranberry Hazelnut Granola

with Coconut, Seeds, and Maple Syrup

Cranberry Hazelnut Granola

According to the Rebar sisters, you better go get out your silk pyjamas and silver spoon because this is no gosh darn hippie-dippy granola. This granola recipe is made for the likes of queens.

Remember my dreamy breakfast in bed post? Well one scoop of this granola on top of some honey greek yogurt would fit the bill quite nicely on a Sunday morning. Or any morning for that matter.

Rebar Granola

This granola is so good. It’s an instant morning cheer-up. Are you a morning person? Sometimes I need a little kick-start and this granola is the perfect brekky to get me going on the right track. It is a decadent blend of whole grains, nuts, seeds, and natural sweeteners like maple syrup and dried fruits. One mouthful gives you a tantalizing zest of nuttiness, crunch, and chewy fruity goodness. Perfect with yogurt, in a parfait with fruit (my fav) or as a snack on the go.


All ingredients are organic and blend together to form a balanced, healthy mixture that is entirely vegan and easily altered to be gluten-free. Barley flakes, flax seeds, wheat germ and hemp seeds actually taste good and call themselves gourmet, you say? You better believe it! Way to start your day right!

Note: Go get the good stuff! It’s just not the same if you scrimp on ingredients for this one. (Remember when I said silver spoon?) So head on out to your favourite bulk food store and find yourself some hemp seeds :)

Cranberry Hazlenut Granola

Organic, vegan and gluten-free recipe

Yield: 8 cups. Time: Prep: 10 mins. Bake: 250 F 20-30 mins.


3 cups large flake oats
**1 1/2 cups barley flakes
*1/2 cup oat bran
1 cup unsweetened coconut (loopy, flakey pieces)
1/2 tsp salt
1 cup hazelnuts, coarsely chopped
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup vegetable oil
1/4 cup water
2/3 cup maple syrup (or honey, or a combination)
1 tsp vanilla
1 cup dried cranberries
1/2 cup dried blueberries

I added:
1/4 cup flax seeds
*1/4 cup wheat germ
1/4 cup hemp seeds

*Omit for gluten-free version
** Gluten-free version: substitute barley flakes for equal portion
large flake oats

Rebar recommends Other fruit/nut combos:
Almonds, wheat germ, dried cherries,
Pecans, flax seeds, dried mango
Walnut, dried apricots, and figs



In a large bowl, combine the first eight ingredients. In a smaller bowl, whisk together the oil, water, maple syrup (or honey), and vanilla. Combine the wet and dry mixes and stir thoroughly.
Spread the mixture out onto two baking sheets (or do it in two batches). Bake at 250°F for 20-30 minutes. Stir the mixture every 10 minutes to ensure even baking and remove from the oven when golden brown. Cool and stir in the dried fruit. Seal and store for up to 1 month.

Reference: Alsterberg, A and Urbanowicz W. (2000). Rebar modern food cookbook. Big Ideas Publishing Inc.: Victoria, B.C.

Blue Owl’s close-ups:





Maple Syrup

maple syrup granola glaze


bulk baggies and nuts

Flax Seeds

flax seeds

Granola Collage

Thank you Rebar for this incredible granola recipe. Rebar is my favourite restaurant in Victoria, BC. My sisters and I laugh at each other because we all use their cookbook Rebar: Modern Food Cookbook for absolutely everything. Their recipes are just that good! (Have you tried their vegan brownies? mm!)

I hope you enjoy this granola recipe. Its nuttiness and crunch is unparalleled. So is the rich, mapley aroma that fills your home while it toasts in the oven…

Happy baking! I hope you have a week of cheerful mornings.



About Blue Owl Treats

Welcome! I am Heather, a musician, baker, and teacher living in beautiful Vancouver, BC! I use this blog to share my love for baking and the odd DIY or crafting project. Enjoy!
This entry was posted in Baking, Breakfast, Vegan and tagged , , , . Bookmark the permalink.

3 Responses to Cranberry Hazelnut Granola

  1. Shannon says:

    love this! care package? xxx ;)

  2. Pingback: Chocolate Croissants | Blue Owl Treats

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