Josée di Stasio’s Christmas granola

Prep 15 min
Plus Cooking time: 2 minutes, Baking Time: 30 minutes
Makes 8 Cups (2 L)

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1 to 2 tsp
1 tsp
ground ginger
1/2 tsp
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
2/3 cup
maple syrup, or honey
1/3 cup
vegetable oil, preferably canola
1 cup
dried cranberries
whole or ground flaxseed, optional


  • 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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