CRANBERRY-ALMOND GRANOLA
Provided by Steve Silverman
Categories Breakfast Brunch Bake Kid-Friendly Back to School Cranberry Coconut Almond Pecan Oat Summer Healthy Bon Appétit Vermont Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Spray heavy large rimmed baking sheet with nonstick spray. Combine oats, almonds, coconut, and pecans in large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in medium saucepan. Bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Add cranberries; using metal spatula, stir to blend. Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Cool completely on baking sheet. (Store airtight at room temperature up to 1 week.)
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Ayan gul
[email protected]Yum!
Markayla Staples
[email protected]This granola is amazing! I love the combination of cranberries, almonds, and oats. It's the perfect balance of sweet and tart, and it's so crunchy and satisfying. I've been eating it for breakfast every day since I made it, and I'm not getting tired
JuNe KhAn
[email protected]Fantastic recipe! It was so easy to make and turned out absolutely delicious. I used a combination of dried cranberries and raisins, and added a little bit of chopped walnuts for extra crunch. The granola was the perfect balance of sweet and tart, an