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Canola Granola

It’s Stampede week, and we’ve been busy doing cooking demos over at the Calgary Co-op Kitchen Theatre. Julie was asked to do a show featuring canola, one of our favourite Alberta ingredients and our go-to cooking oil; granola was a perfect pick. It’s easy to make and great for packing to take on hiking or road trips, to summer camp or to the cabin – anywhere you need a healthy burst of energy, granola is perfectly portable, and you don’t have to worry about it squishing or melting. It’s delicious eaten out of hand, or you can embellish it with yogurt and fresh berries. Canola oil makes it extra crisp and crunchy, and delivers a dose of healthy fats.


  1. 2 cups old-fashioned (large flake) oats
  2. 1/3 cup wheat germ or oat bran
  3. 1/2 cup sliced or chopped almonds
  4. 2 tsp ground cinnamon
  5. 1/4 tsp salt
  6. 1/4 cup canola oil
  7. 1/4 cup maple syrup or honey
  8. 1 Tbsp grated orange zest (optional)
  9. 2 tsp vanilla extract
  10. 1 cup dried cherries, cranberries or other dried fruit
  1. Preheat oven to 325°F and line a rimmed baking sheet with parchment.
  2. Combine the oats, wheat germ, almonds, cinnamon, and salt in a large bowl. Add canola oil, syrup, orange zest and vanilla and stir to coat well.
  3. Spread mixture out on the prepared sheet and bake for 25-30 minutes, stirring once or twice, until golden.
  4. Remove from the oven and stir in the dried fruit. Cool completely. Store in an airtight container in the refrigerator for up to two weeks.
Adapted from
Adapted from
The Best of Bridge