Makes 12 servings (about 6 cups)
Having a hearty breakfast is a great way to get yourself geared up for the rest of the day. Enjoy this maple-ginger-flavored granola on its own with a splash of low-fat milk or use it as a crunchy topping for fruit and yogurt.
- 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 bite-sized mixed dried fruit (raisins, dried cranberries, chopped apricots, etc)
- 2 tablespoons finely chopped candied ginger (optional)
Preheat oven to 350F. 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 over oat mixture and stir until well-mixed. Spread out on a large, rimmed baking sheet. Bake on the center rack of a preheated oven, uncovered. Stir occasionally to keep 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.