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.
Provided by LuuvBunny
Categories Lunch/Snacks
Time 45m
Yield 8 cups
Number Of Ingredients 13
Steps:
- 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.
- Cool.
- Store in airtight container for up to 2 weeks.( I store mine in the freezer).
- Sprinkle with flaxseed before serving.
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