Serves: Makes 10 cups
Cooking Time: 40-45 min
Dish it up with milk or sprinkle it on yogurt, this not-too-sweet granola is delicious. It freezes easily too.
6 cups large flake oatmeal 1.5 L
1½ cups peanuts, preferably unsalted 375 mL
1 cup wheat bran 250 mL
½ cup pumpkin or sesame seeds 125 mL
¼ cup ground flax 50 mL
1 tbsp cinnamon 15 mL
1 tsp salt 5 mL
¾ cup pure maple syrup 175 mL
⅓ cup vegetable oil 75 mL
⅓ cup peanut butter 75 mL
1 tbsp vanilla 15 mL
½ cup each raisins,
thinly sliced dried apricots
and dried cranberries 125 mL
¼ cup finely diced candied ginger (optional) 50 mL
Preheat oven to 300° F (140° C). Lightly oil two large baking sheets. Granola should be spread out in a single layer.
In a large bowl, stir oatmeal with peanuts, bran, pumpkin seeds, flax, cinnamon and salt until mixed. Pour syrup and oil into a medium pot. Add peanut butter. Set over medium heat and stir until peanut butter is melted and mixture is hot. Stir in vanilla.
Pour over oatmeal mixture and stir until well combined. Spread on to baking sheet(s) in a single layer. Bake in preheated oven, stirring every 15 minutes until golden and toasty, 40 to 45 minutes. Stir in dried fruit and ginger. Makes about 10 cups (2.5 L).