5 Things to Know Today Your morning briefing on what's moving Canadian wallets and markets — Thursday, June 5, 2026. 1 / Benefits Your Grocery Benefit Cheque Lands Today Today is the day millions of Canadians have been watching their bank accounts for. The federal government is issuing a one-time Canada Groceries and Essentials Benefit (CGEB) top-up to more than 12 million eligible Canadians starting June 5, 2026. The payment equals roughly 50% of your annual GST/HST credit entitlement — so if you normally receive that credit, expect to see a notably larger-than-usual deposit. The numbers: a family of four could receive up to $1,890 in 2026 (including the top-up), while a single person could receive up to $950 . Your bank statement may still label the deposit as "GST/HST Credit" or "GST/HST RC150" — that's normal. The full rebrand to CGEB takes effect July 3, 2026, when the regular quarterly payments resume at a permanent 25% increase for the next five...
Healthy Kids Recipes: Coconut-Chocolate Chip Granola Bars
Ingredients
- 3 cups old-fashioned oats
- 1 cup crispy brown-rice cereal
- 1 cup semisweet chocolate chips
- 1 cup unsweetened shredded coconut
- ¼ teaspoon salt
- ⅔ cup brown rice syrup
- ½ cup tahini
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 325°F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
- Combine oats, cereal, chocolate chips, coconut and salt in a large bowl.
- Combine rice syrup, tahini and vanilla in a microwave-safe bowl. Microwave on High for 30 seconds. (Alternatively, heat in a saucepan over medium heat for 1 minute.) Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan; firmly press the mixture into the pan with the back of a spatula.
- For chewier bars, bake until barely starting to color around the edges and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edges and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and will firm up as they cool.)
- Let cool in the pan for 10 minutes, then, using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars, about 30 minutes more. Once cool, separate into bars.
Equipment
- Parchment paper
To make ahead
- Individually wrap airtight and store at room temperature for up to 1 week.
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