This recipe here is actually Elizabeth's, tweaked just the teeniest bit (additional cinnamon). For years we made honey-flavored granola, because our favorite brand uses honey; but I've never been able to perfect the recipe such that it doesn't get too sticky at the end. It's also tricky and can easily be overcooked.

Elizabeth's recipe uses Maple syrup instead, and I have to say the kids love it now and don't miss the honey granola they used to crave. She has a lot of suggested additions, but I limit ours to whatever the kids can/will eat. So here it is:

6 cups old fashioned oatmeal
3/4 cup canola oil
1/2 cup maple syrup (we like grade B)
2 teaspoons cinnamon
1 tablespoon vanilla extract
1/2 teaspoon salt
a handful of sesame seeds
a handful of toasted sunflower seeds
a handful of brown sugar

Mix everything except brown sugar in a large bowl, then turn into a lightly-greased baking sheet and bake at 325 degrees for 40-50 minutes. We stir every 15 minutes and it comes out great! The brown sugar is mixed in after it comes out of the oven.

For my hubby, I mix up a separate batch that includes chopped roasted almonds.
And when I eat it, I add some raisins to contrast with the crunch with some softness.

Snowy mornings are not a requisite to enjoy this, but what a comfort to warm up your kitchen with the heat of the oven and the smell of granola being baked!