Double Peanut Granola

Dish it up with milk or sprinkle it on yogurt, this not-too-sweet granola is delicious. It freezes easily too.

  • Serves: Makes 10 cups
  • Cooking Time: 40-45 minutes



6 cups (1.5 L) large flake oatmeal
1½ cups (375 mL) peanuts, preferably unsalted
1 cup (250 mL) wheat bran
½ cup (125 mL) pumpkin or sesame seeds
¼ cup (60 mL) ground flax
1 tbsp (15 mL) cinnamon
1 tsp (5 mL) salt
¾ cup (175 mL) pure maple syrup
⅓ cup (75 mL) vegetable oil
⅓ cup (75 mL) peanut butter
1 tbsp (15 mL) vanilla
½ cup (125 mL) raisins
½ cup (125 mL) dried apricots, thinly sliced
½ cup (125 mL) dried cranberries
¼ cup (60 mL) candied ginger, finely diced (optional)


Preheat oven to 300° F (140° C). Lightly oil two large baking sheets. Granola should be spread out in a single layer.

In a large bowl, stir oatmeal with peanuts, bran, pumpkin seeds, flax, cinnamon and salt until mixed. Pour syrup and oil into a medium pot. Add peanut butter. Set over medium heat and stir until peanut butter is melted and mixture is hot. Stir in vanilla.

Pour over oatmeal mixture and stir until well combined. Spread on to baking sheet(s) in a single layer. Bake in preheated oven, stirring every 15 minutes until golden and toasty, 40 to 45 minutes. Stir in dried fruit and ginger. Makes about 10 cups (2.5 L).