ALL THE REASON you need to get up in the morning. A subtle blend of sweet spices, cranberries, and maple syrup gives this granola outstanding flavor.

MAKES ABOUT 7 CUPS

INGREDIENTS

• 3 cups rolled (old-fashioned) oats
• 1 cup raw or toasted wheat germ
• 1 cup hulled sunflower seeds
• 1 cup walnut pieces
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Pinch of nutmeg
• Pinch of ground cloves
• ¾ cup pure maple syrup
• ⅓ cup canola or grapeseed oil
• 1½ teaspoons pure vanilla extract
• 2 cups dried cranberries or raisins

INSTRUCTIONS

1. Preheat the oven to 300°F. Line a large shallow roasting pan with parchment paper.
2. In a large bowl, combine the oats, wheat germ, sunflower seeds, walnuts, salt, cinnamon, ginger, nutmeg, and cloves. Mix well.
3. In a large glass measuring cup, combine the maple syrup and oil. Cover and heat in the microwave for about 30 seconds. Or combine in a small saucepan and heat over medium-low heat for a few minutes, until the mixture is quite liquid and warm to the touch. Stir vigorously to combine. Stir in the vanilla.
4. Stir the syrup mixture into the oat mixture and mix well. Spread out in the pan.
5. Roast for 35 to 40 minutes, until the granola is golden, stirring occasionally for even cooking. Do not let the granola get too dark, and stir frequently during the final 15 minutes to prevent scorching the granola at the sides of the pan.
6. Transfer to a large bowl to cool completely. Stir in the cranberries.
7. Store in an airtight container. This will keep for about 1 month at room temperature or for about 6 months in the refrigerator.

Parchment Paper Saves Cleanup – Granola will stick to the roasting pan unless you oil the pan or line it with parchment paper. Both work well to prevent sticking, but I prefer the parchment paper because it makes cleanup
much easier. Also, by lifting the paper up at the sides of the pan, you can easily move the granola away from the edges if overbrowning starts to become a problem.