Maple And Candied Ginger Granola
38
- Prep Time10 min
- Total Time30 min
- Makes24 Servings
(Photo: iStock)
One you start making your own granola, you'll never stop. Sweet maple and zippy candied ginger make this version a standout.
Ingredients
4 cups large flake oats
1 cup natural wheat bran
1/4 cup slivered almonds, optional
1/4 cup sunflower seeds or sesame 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 (optional)
Instructions
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.
Nutrition (per serving)
Calories 101, Protein 3g, Carbohydrates 19g, Fat 2g, Fibre 3g, Sodium 50mg.
Make this zingy granola with our Homemade Candied Ginger.
Looking for more delicious breakfast ideas? Try our Cocoa, Banana And Tahini Breakfast Smoothie or Cherry-Almond Energy Balls.
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