Maple ginger granola

Prep 10 min
Plus Baking Time: 20 minutes
Makes 6 cups (1.5 L) for 24 servings



4 cups
large flake oats
1 cup
natural wheat bran
1/4 cup each
slivered almonds and sunflower seeds, optional
1 tsp
1/4 tsp
1/2 cup
2 tbsp
1 tsp
1/2 cup
dried fruit mix, such as raisins, cranberries and apricots
2 tbsp
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.


Calories 101, Protein 2.9 g, Carbohydrates 18.7 g, Fat 2.3 g, Fibre 2.7 g, Sodium 50 mg.
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