1/2 cup honey
1/3 cup vegetable oil
2 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
3 cups large-flake oats
100-g pkg pecan halves, about 1 cup
1 cup pepita seeds (shelled pumpkin seeds)
1 cup dried cranberries
1. Whisk honey with oil, vanilla, salt and cinnamon in a large bowl. Add oats, pecans and pepita seeds. Stir to coat. Heat 2 large non-stick frying pans over medium-high (using two pans cuts cooking time in half). When hot, divide oat mixture between pans.
2. Cook, stirring frequently, about 1 min, then reduce heat to medium. Continue stirring, adjusting heat as needed, until golden and toasted, about 6 more min. Stir in cranberries.
3. Transfer to a baking sheet to cool completely. Granola will keep well, stored in an airtight container at room temperature, for up to 1 week.
Makes 4 cups
Per 1/2 cup: 515 calories, 11 g protein, 59 g carbs, 29 g fat, 6 g fibre, 56 mg sodium. Excellent source of iron.
Switch it up
Seed Swap: In place of pepita seeds, use 1 cup raw peeled sunflower seeds or 1/2 cup sesame seeds.
Just Nuts: Omit cranberries. Double quantity of nuts, replacing berries with almonds or walnut halves.
Orange-Apricot: Sub chopped dried apricots for cranberries, and zest an orange over finished granola.
Fragrant Spices: In place of cinnamon, use 1/4 tsp ground ginger, grated nutmeg or a combination.
Three ways to use it
5-Min Dessert: Grate peeled apples and pears. Firmly press into ramekins, stopping 1/2 in. from rim. Scatter granola overtop. Microwave on high for about 3 min, until fruit is tender.
Movie Snack: Stir 4 cups popcorn with 1 cup granola in a large bowl. Store in resealable bags.
Crunchy Salad: Scatter 1/4 cup granola over your favourite spinach salad for extra crunch.