Whatever you can make in your own kitchen from scratch instead of buying in a box, you should. This recipe makes a tasty lunch-box snack, a crunchy topping for yogurt, or a satisfying breakfast over fresh berries and oatmeal.
Ingredients
- 4 cups oats
- 1 cup wheat bran
- 1/2 cup slivered almonds
- 1/2 cup sunflower seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 orange, for zest and juice
- 1/2 cup chopped dried fruit (raisins, dried cranberries, chopped apricots)
- 2 tablespoons finely chopped candied ginger
Directions
- Preheat oven to 350 F. In a large bowl, mix oats with bran, almonds, sunflower seeds, cinnamon, and salt.
- In another bowl, whisk maple syrup with oil and vanilla. Finely grate 1 teaspoon peel from the orange, then squeeze out 2 tablespoons of juice. Stir both into syrup.
- Pour syrup over the dry oat mixture and stir until well-mixed.
- Spread out on a large baking sheet. Bake uncovered in oven, stirring occasionally to keep granola from sticking or burning (watch the edges of pan, which are more likely to burn). Bake until oats are golden, about 20 minutes.
- Remove pan from the oven and place on a rack to cool. Stir occasionally. When cooled, stir in dried fruit and candied ginger. Can be stored at room temperature in an airtight container up to 1 week. If refrigerated, keeps up to 1 month. If stored in the freezer, keeps up to 6 months.