Mornings are always better when they come with a bowl of granola. My usual granola recipe is from Yummy Supper – chunky and chewy, with lots of cranberries and almonds. My mom uses Nigella Lawson’s recipe from Feast which uses applesauce as one of the sweeteners.
When I was out in Vancouver, my sister’s friend had a bag of homemade granola her parents had sent from home. It was full of pretty green pumpkin seeds and golden flax. I used this as the starting point for the recipe below.
1/2 cup honey
1/2 cup cane syrup
1/4 cup canola oil
1 cup pumpkin seeds
1/2 cup golden flax
1/2 cup sesame seeds
4 cups oats
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 cup dried cranberries
In a large bowl, stir all the ingredients (except the cranberries) together until everything is evenly distributed.
Dump the granola out into a very large cake pan or a deep broiling pan and spread out in an even layer.
Roast at 325ºF for 45-60 minutes, stirring gently at 15 minute intervals. The granola should be evenly browned when it’s done.
Once the granola is out of the oven, stir through the cranberries.
Cool completely before storing in an air-tight container.