Try this Homemade Maple Almond Granola, recipe by Dr. Cusnir – From the Health-Giving Cookbook by Susan Farkas


Cooking your own granola is a great way to being in full control of the ingredients. Sugary breakfast like cereal is a widely-known culprit of obesity in the United States and elsewhere in the world. Some popular brands often tout their high-fiber, gluten free, organic and so on qualities as a way to offset the sugar factor, but there is no getting away from the fact that starting one’s day with a bowl of sugar is not the way forward. Instead, my colleague, Dr Mike Cusnir, recommends a handful of easy, delicious, fill-you-up homemade high fiber low glycemic granola. Fiber is a particularly important component of breakfast because it is the compound that helps give you a feeling of satiety, and the maple in this recipe also satisfies the sweet tooth.  Enjoy!

Homemade Maple Almond Granola (Dr Cusnir)


2 cups raw, whole rolled otas

1/2 cup raw almonds sliced

1/2 organic chia seeds

1/4 cup raw sunflower seeds

1/4 cup of raw walnuts

2 tablespoons maple syrup (100% pure maple syrup)

1/4 teaspoon vanilla extract

2 teaspoons of cinnamon

1 pinch fine sea salt

Preheat the oven to 300 F

Combine all ingredients in a mixing bowl and use your clean hands to mix and toss to coat; it will be sticky and messy but that’s the fun part.

Spread the mixture in a thin layer on a baking sheet and bake until lightly toasted.

Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.

For more delicious recipes look for Susan Farkas’ new Health-Giving Cookbook at