Holiday Granola

I won't be able to be this frequently updating once school starts (nor will I be making so many treats- alas). BUT here is my new favourite breakfast treat. Andrew asked me for the recipe and technically I could give it to him without using the internet but hey, a good excuse to plump up my blog.

HOLIDAY GRANOLA-
I got this recipe from some Quebecois chef who was featured in Chatelaine (yes, I admit I borrow the odd Chatelaine from the library)

* 1 to 2 tsp (5 to 10 mL) cinnamon
* 1 tsp (5 mL) ground ginger
* 1/2 tsp (2 mL) nutmeg
* 3 cups (750 mL) old-fashioned large-flake oats
* 1 cup (250 mL) oat bran or wheat germ
* 1 cup (250 mL) sliced almonds, pumpkin seeds or walnuts
* 1 cup (250 mL) unsweetened coconut, preferably large-flake
* 3/4 tsp (4 mL) salt
* 2/3 cup (150 mL) maple syrup or honey
* 1/3 cup (75 mL) vegetable oil, preferably canola
* 2 tsp (10 mL) almond extract
* 1 cup (250 mL) dried cranberries
* Whole or ground flaxseed (optional)

1. Preheat oven to 350F (180C). Line a large baking sheet with parchment paper or foil.
2. In a small bowl, stir cinnamon with ginger and nutmeg.
3. In a large bowl, mix oats with oat bran, almonds, coconut and salt.
4. 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.
5. 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.
6. Cool. Store in an airtight container up to 2 weeks. Sprinkle with flaxseed before serving.

xo