Josée di Stasio’s Christmas granola

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PREP TIME

15 min

Makes

8 Cups (2 L)

* PLUS Cooking time: 2 minutes, Baking Time: 30 minutes

“Invited to brunch? Bring a festive version of granola as a hostess gift. To serve, layer with yogourt in a glass bowl,” di Stasio says. This recipe has not been tested by the Chatelaine Test Kitchen.

Ingredients

  • 1 to 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 3 cups old-fashioned large-flake oats
  • 1 cup oat bran , or wheat germ
  • 1 cup sliced almonds , pumpkin seeds or walnuts
  • 1 cup unsweetened flaked coconut
  • 3/4 tsp salt
  • 2/3 cup maple syrup , or honey
  • 1/3 cup vegetable oil , preferably canola
  • 2 tsp almond extract
  • 1 cup dried cranberries
  • whole or ground flaxseed , optional

Instructions

  • Preheat oven to 350F (180C). Line a large baking sheet with parchment paper or foil.
  • In a small bowl, stir cinnamon with ginger and nutmeg.
  • In a large bowl, mix oats with oat bran, almonds, coconut and salt.
  • In a small saucepan over low heat, stir syrup with oil until warm, 2 to 3 min. Remove from heat. Stir in almond extract and spice mix. Pour over oat mixture. Stir to coat.
  • Turn onto baking sheet, spreading out as evenly as you can. Bake until golden for 30 to 45 min, stirring every 15 min. Remove from oven and stir in cranberries.
  • Cool. Store in an airtight container up to 2 weeks. Sprinkle with flaxseed before serving.

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