N E W Recipe Featured Image 2017

method

  1. Preheat the oven to 325 °F (160 °C) and line a baking tray with parchment paper.
  2. Toss the oats, sliced almonds, coconut, cocoa nibs, cinnamon, ginger and nutmeg in a large bowl. Add the maple syrup and oil and stir well to coat. Spread this mixture in an even layer on the baking tray and bake for about 25 minutes, stirring twice during cooking, until the almonds are toasted and light brown.
  3. While the granola is still warm, stir in the dried cranberries and mango and let the granola cool on the tray on a wire rack.
  4. Pour the cooled granola into an airtight container. For gift giving, package the granola in cellophane bags of any size (but at least 1 ½ cups/375 mL) tied with a ribbon, or scoop it into mason jars.

Make Ahead Tip: You can store the baked granola in an airtight container at room temperature for up to a month.

Helpful Hint: Switch up the nuts and dried fruits with those you and your family prefer. Chopped hazelnuts in place of the almonds are decadent, and raisins and dried apricots in place of the cranberries and mango are also colourful and tasty. You could even stir in chocolate chips or other candied chocolate pieces after the granola has cooled (and serve it more like a movie-time snack than a breakfast food).

From Set for the Holidays by Anna Olson, Appetite by Random House, 2018.