Recipe by LuuvBunny
This is from the December 2009 edition of Chatelaine magazine.It is a very versatile recipe as you can change the ingredients to your liking. It says to add the flax seed at the end but I put it in before I bake it,either way is fine.I omitted the salt and added vanilla extract along with the almond extract.I usually half this recipe and make 4 cups instead of 8.I use a combination of sunflower seeds,almonds and walnuts.
Top Review by Sydney Mike
This recipe gave me some great tasting granola, & although I halved it, another time I'd want to make the whole batch &, as you indicated, freeze some for later use! I did include both raisins & cranberries, but then I'm a big fan of both! Also used honey instead of the syrup, & did a combo of seeds & nuts! Worked well for me ~ Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block tag]
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- 3 cups oats (instant is fine)
- 1 cup oat bran or 1 cup wheat germ
- 1 cup sliced almonds or 1 cup pumpkin seeds or 1 cup sunflower seeds or 1 cup walnuts
- 1 cup coconut
- 3⁄4 teaspoon salt
- 2⁄3 cup maple syrup or 2⁄3 cup honey
- 1⁄3 cup vegetable oil (canola)
- 2 teaspoons almond extract
- 1 cup dried cranberries or 1 cup raisins
- 1⁄4 cup flax seed
Directions See How It's Made
- Preheat oven to 350°F.
- 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,nuts,seeds,coconut and salt.
- In a small saucepan over low heat,stir syrup with oil until warm about 2 or 3 minutes.
- Remove from heat.
- Stir in almond extract(& vanilla if using) and spice mix.
- Pour over oat mixture.
- Stir to coat.
- Turn onto baking sheet,spreading evenly as you can.
- Bake until golden brown for 30 minutes,stirring every 10 minutes.
- Remove from oven and stir in cranberries.
- Store in airtight container for up to 2 weeks.( I store mine in the freezer).
- Sprinkle with flaxseed before serving.