Homemade maple and candied-ginger granola



10 min


30 min


24 Servings

Homemade maple and candied-ginger granola

Homemade granola can be made in big batches, and stored away for a fast breakfast during the week. Try it over yogurt with fresh summer berries for a fresh and healthy start to the day!


  • 4 cups large flake oats
  • 1 cup natural wheat bran
  • 1/4 cup slivered almonds , optional
  • 1/4 cup sunflower seeds , optional
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup maple syrup
  • 2 tbsp vegetable oil
  • 1 tsp vanilla
  • 1 orange
  • 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.

Nutrition (per serving)

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

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.