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).
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
2/3 cup maple syrup or honey
1/3 cup vegetable oil (canola)
1 tsp almond extract
1 cup dried cranberries