Josée di Stasio’s Christmas granola
1
- Prep Time15 min
- Total Time15 min
- Makes8 Cups (2 L)
“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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