Updated Nov 24, 2014Chatelaine
large flake oats
natural wheat bran
slivered almonds, optional
sunflower seeds, optional
dried fruit mix, such as raisins, cranberries and apricots
finely chopped candied ginger
- PREHEAT oven to 350F (180C). In a large bowl, stir oats with bran, almonds, sunflower seeds, cinnamon and salt. In another bowl, whisk maple syrup with oil and vanilla. Finely grate 1 tsp (5 mL) peel from orange. Then squeeze out 2 tbsp (30 mL) juice. Stir both into syrup. Pour over oat mixture and stir until mixed.
- SPREAD out on a large, rimmed baking sheet. Bake in centre of preheated oven, uncovered, stirring occasionally especially near edges of pan to prevent burning, until oats are golden, 20 minutes.
- REMOVE pan from oven to a rack. Stir occasionally. When cool, stir in dried fruit and ginger. Store at room temperature in an airtight container up to 1 week, refrigerate up to 1 month or freeze up to 6 months. Spoon over yogurt or mix in to a bowl of cereal.
Make-ahead tip: Store granola in an airtight container at room temperature for up to 1 week, or refrigerate for up to 1 month or freeze for up to 3 months.