I love making granola.  It is 100 x better than anything you can buy in a box. I mean it! I make a batch every few months.  Big… big batch. Mornings are so much better when my granola is on the table.

Sprinkle generously.


… my favourite. On top of oatmeal.

No two batches are exactly the same.  This is a perfect recipe to use up leftovers – dried fruits, seeds, nuts and flakes. I’m rather impulsive when I shop in the bulk food store…. I want to try everything.  So I tend to have many odds and ends – never thought you would find a use for rye flakes did, ya?  Well here it is.

Feel free to switch up the nuts or seeds and the types of dried fruit.  It’s the ratio of liquid to flakes that matters the most. The rest is just flavours.

I add the dried fruit to the end.  Dried fruit will puff up a bit and soften while it cooks in the oven, but then it dries into hard nasty pellets.  Do stir it in at the end.

This time of year clementine’s are plentiful and I find their zest is more fragrant than a standard navel orange.  Clementine’s don’t hold up very well during the zesting.  It may seem a waste of fruit – but it is worth the zest.  If you manage to save the juice – use it in place of the orange juice.

Granola with pecans and dried cherries


  • 2-1/2 cups large flaked oatmeal
  • 1-1/2 cups muesli or puffed rice cereal
  • 1 cup rye flakes
  • 1/2 cup sunflower seeds
  • 1 cup pecan
  • 2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • zest of 1 orange and 2 clementine
  • 1/2 cup butter, melted
  • 1/4 cup canola oil
  • 1/2 cup honey
  • 1/2 cup maple syrup or agave nectar
  • juice of 1 orange, about 1/4-1/3 cup
  • 1 cup dried cherries


Preheat oven to 325 degrees.

Combine dry ingredients in a large bowl; oatmeal through zest. Toss well to combine.

Combine butter, canola, honey and maple syrup and orange juice and stir well to combine.  Mixture will be thick and syrupy. Pour over oatmeal mixture and stir well to coat all grains evenly.

Spread in a large casserole or baking dish. I used a glass 9 x 12 lasagna dish.  Bake for 30-45 minutes.  Granola should be toasty and crispy – but not too dark.  Stir often.  I like my granola on the well toasty side – you make not like your quite that dark.  It will continue to crisp as you it cools.

Once you have removed from the oven, add the dried cranberries.