Homemade maple and candied-ginger granola

Prep 10 min
Total 30 min
Makes 24 Servings



4 cups
large flake oats
1 cup
natural wheat bran
1/4 cup
slivered almonds, optional
1/4 cup
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


  • 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.

Make-ahead tip: Store granola in an airtight container at room temperature for up to 1 week, or refrigerate for up to 1 month or freeze for up to 3 months.


Calories 101, Protein 3 g, Carbohydrates 19 g, Fat 2 g, Fibre 3 g, Sodium 50 mg.
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