HOLIDAY GRANOLA

Warmly fragrant with cinnamon and cloves, lightly maple- sweetened, and festive with dried cranberries and crystallized ginger, this granola has a heartwarming, holiday vibe. A ribbon- tied jar of it makes a delightful edible gift.

Storage Notes: The granola can be refrigerated in an airtight container for up to 2 weeks.

3 cups ( 10 ounces) old- fashioned rolled oats

1 cup ( 4 ounces) walnut pieces

1 cup ( 4 ounces) sliced almonds

1/2 cup ( 2 ounces) raw unsalted sunflower seeds

1/2 cup maple syrup

2 tablespoons neutral oil, such as canola or safflower

3/4 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup ( 2 1/2 ounces) dried cranberries

1/4 cup ( 1 1/2 ounces) chopped crystallized ginger

Position a rack in the middle of the oven and preheat to 300 degrees.

In a large bowl, toss the oats, walnuts, almonds and sunflower seeds to combine. Add the maple syrup, oil, cinnamon, salt, ginger and cloves and toss to coat evenly. Spread the mixture onto a large, rimmed baking sheet and bake for about 40 minutes, or until deeply browned and toasted, stirring every 10 to 15 minutes.

Let the granola cool on the baking sheet at room temperature, about 20 minutes; the granola will crisp as it cools. Toss in the dried cranberries and crystallized ginger and transfer to an airtight container. Makes 26 servings.

Per serving: Calories: 145; Total Fat: 8 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 23 mg; Carbohydrates: 17 g; Dietary Fiber: 2 g; Sugar: 5 g; Protein: 4 g. From cookbook author and nutritionist Ellie Krieger.

TOM MCCORKLE/ WASHINGTON POST Holiday Granola.