Maple-Almond Granola

Get energized for a day spent preparing your Thanksgiving meal with a breakfast of this crunchy granola. Served with fresh fruit and either milk or yogurt, it’s a healthy and easy way to start the day without weighing you down before the big feast.

 

Maple-Almond Granola

 

2 tsp. plus 1/4 cup (2 fl. oz./60 ml) canola oil

1/2 cup (5 1/2 oz./170 g) grade-B maple syrup

1⁄4 cup (3 oz./90 g) honey

1/4 tsp. salt

4 cups (12 oz./375 g) rolled oats

1 1⁄4 cups (5 oz./155 g) coarsely chopped almonds

1⁄4 cup (1 oz./30 g) dried cranberries or currants

 

Preheat an oven to 325°F (165°C). Lightly grease a 12-by-15-inch (30-by-38-cm) baking pan with 2 tsp. oil.

 

In a large bowl, whisk together the 1⁄4 cup oil, the maple syrup, honey and salt. Stir in the oats and almonds, mixing to coat them completely. Spread evenly in the prepared pan and bake, stirring every 10 minutes, until the mixture is golden brown, 30 to 35 minutes.

 

Let cool completely, then stir in the cranberries. Store the granola in an airtight container at room temperature for up to 2 weeks. Serves 12.

 

Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira