Updated Nov 24, 2014Chatelaine
large flake oats
natural wheat bran
1/4 cup each
slivered almonds and sunflower seeds, optional
dried fruit mix, such as raisins, cranberries and apricots
finely chopped candied ginger, optional
- 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.
Our recipe tester Heather Trim swears by her homemade granola. She uses pure maple syrup to sweeten instead of the piles of sugar in other varieties.