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Canada’s Inflation Climbs to 2.4% as Gas Prices Surge to Record High

  Canada’s inflation rate accelerated to 2.4% in March , up from 1.8% in February, as the Iran war triggered the largest monthly gasoline price increase on record . Statistics Canada reported that gas prices surged 21.2% month‑over‑month , a supply‑shock response to Iran’s closure of the Strait of Hormuz and broader Middle East instability.  Energy costs were the dominant driver of March inflation, with overall energy prices rising 3.9% year‑over‑year after a sharp decline the month before. Excluding gasoline, inflation would have eased to 2.2% , highlighting how concentrated the price shock was.  Food inflation offered mixed relief: grocery prices rose 4.4% , while fresh vegetables jumped 7.8% due to difficult growing conditions. Restaurant inflation cooled sharply as last year’s tax‑holiday distortions fell out of the annual comparison.  Economists note that while headline inflation spiked, core measures remained relatively tame , giving the Bank of Canada ro...
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Crispy Honey Nut Granola Bars


Crispy Honey Nut Granola Bars


Ingredients

  •  1½ cups old-fashioned rolled oats
  •  1 cup walnuts, chopped
  • ½ cup almonds, chopped
  • ⅔ cup unsweetened shredded coconut
  • ½ cup honey
  •  3 tbsp light brown sugar
  •  2 tbsp unsalted butter
  • 1½ tsp vanilla extract
  •  ¼ tsp salt
  • 1 cup crisp rice cereal
  •  ¾ cup dried fruit (like cranberries, cherries, or apricots)


 Instructions

1. Toast the dry mix.  Preheat oven to 350°F (175°C). Spread oats, walnuts, and almonds on a foil-lined baking sheet. Toast for 7 minutes.  Add coconut, toss, and toast for another 4–5 minutes until golden.

2. Make the honey binder.  In a saucepan, combine honey, brown sugar, butter, vanilla, and salt. Bring to a rapid boil over medium-high heat, then remove from heat.

3. Mix it all together.  In a large bowl, combine the toasted oat mixture, honey mixture, rice cereal, and dried fruit. Stir until evenly coated.

4. Press and bake . Line a 9x13-inch baking dish with foil and spray with nonstick spray. Press the mixture firmly into the pan.  Reduce oven to 300°F (150°C) and bake for 20–23 minutes until lightly golden.

5. Cool and cut.  Let cool completely (about 1–1½ hours). Lift out using foil and cut into bars with a sharp knife.


Tips & Variations

  • Swap in pecans, sunflower seeds, or pumpkin seeds for the nuts.
  • Add a sprinkle of mini chocolate chips after baking (not before—they’ll melt!).
  • For a tropical twist, try dried pineapple or mango.



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