Josée di Stasio’s Christmas granola


  • Prep Time15 mins
  • Total Time15 mins
  • Makes8 Cups (2 L)
*PLUS Cooking time: 2 minutes, Baking Time: 30 minutes

“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.


  • 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


  • 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.