Josee Di Stasio's Christmas Granola

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.

• Ready In: 45 mins
• Yields: 8 cups

Ingredients

• 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

1. Preheat oven to 350°F.
2. Line a large baking sheet with parchment paper or foil.
3. In a small bowl,stir cinnamon with ginger and nutmeg.
4. In a large bowl,mix oats with oat bran,nuts,seeds,coconut and salt.
5. In a small saucepan over low heat,stir syrup with oil until warm about 2 or 3 minutes.
6. Remove from heat.
7. Stir in almond extract(& vanilla if using) and spice mix.
8. Pour over oat mixture.
9. Stir to coat.
10. Turn onto baking sheet,spreading evenly as you can.
11. Bake until golden brown for 30 minutes,stirring every 10 minutes.
12. Remove from oven and stir in cranberries.
13. Cool.
14. Store in airtight container for up to 2 weeks.( I store mine in the freezer).
15. Sprinkle with flaxseed before serving.