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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Updated Nov 24, 2014

“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.

“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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Josée di Stasio’s Christmas granola

“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.