Granola – Super Easy, and Super Satisfying (just don’t burn it)

This was my granola attempt number two.  My first attempt was a big fail due to me being too lazy to move the rack in the oven, a lack of faith to deviate from the recipe cooking time (despite a distinct burnt smell),  and a twisted thought that semi-burnt cereals might actually taste good.  Well, the response to all that is trust your nose, move your racks if necessary, and semi-burnt cereal, as my husband put it, tastes like coal.  But, granola is so easy to make I didn’t hesitate to whip up another batch.

I used an article from Chatelaine where Josée di Stasio shares here favourite Christmas foods.  It’s from 2009, and I don’t know what took me so long to finally make it.  Her version is quite Christmas-y so I’ve omitted the ginger and nutmeg, and frankly took quite a few liberties with it.  The beauty about granola is you can pretty much do what you want with it.  The only thing that I can see being a constraint is the syrup to dry goods ratio so just watch that.  This makes quite a bit (1L plus some).

Granola
Adapted from Chatelaine Magazine, Holiday 2009 edition

1 tsp cinnamon
3 cups old fashioned large flake oats (don’t use the instant stuff)
1 cup oat bran or wheat germ
1 cup nuts or seeds (I used almonds with skins on, flaked almonds, pecans, and pumpkin seeds)
pinch of salt

Syrup:
2/3 cup maple syrup or honey
1/3 cup vegetable oil (canola)

1 tsp almond extract
1 cup dried cranberries

• Preheat oven to 350F
• In a large bowl mix the oats, bran, nuts/seeds, cinnamon, and pinch of salt
• In a small saucepan over low heat mix the maple syrup or honey with canola oil just until it’s been warmed up
• Add the syrup mixture to the dry mixture along with the almond extract and stir so everything is coated
• Spread out mixture on a large baking sheet
• Bake until golden for 30 minutes stirring every 15 minutes
• Let cool and then add cranberries