Best Cranberry Almond Granola Recipes

CRANBERRY-ALMOND GRANOLA

Steps:

• To Make Ahead: Store granola in airtight containers for up to 2 months.
• If you've never made your own granola, you'll be amazed at the difference in freshness and flavor-and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.
• Position racks in the top and bottom thirds of the oven; preheat to 325degreesF. Coat 2 large baking sheets with sides with cooking spray.
• Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.
• Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.
• Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely.
• Prep Time: 30 minutes
• Per serving: 262 calories; 11 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium
• Nutrtion Bonus: Magnesium & Fiber (20% daily value).
• 2 1/2 Carbohydrate Servings
• Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat
• Cook Time: 30 minutes.

CRANBERRY-ALMOND GRANOLA

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.)

CRANBERRY ALMOND GRANOLA MUESLI

Steps:

• Preheat oven to 300 degrees F. In a bowl mix the oats, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Meanwhile toast the almonds over moderate heat until golden brown and fragrant. Stir in cranberries and almonds with granola. Note: Seal granola mixture in an airtight container or self-sealing plastic bag. Store at room temperature for 2 weeks or in the freezer for 3 months. When ready to serve, spoon 1/2 cup of yogurt into the bottom of a serving bowl and top with 1/2 cup of apple cider and 1 cup of the cranberry almond granola mixture.

CRANBERRY-ALMOND GRANOLA

Steps:

• Preheat oven to 325 degrees F. Spray a heavy large-rimmed baking sheet with nonstick cooking spray. Combine oats, almonds, coconut, and pecans in a large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon and allspice in a medium saucepan. Bring to a boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture out on prepared pan. Bake until golden brown at edges, about 20 minutes. Add dried 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 in airtight container at room temperature.

CRANBERRY ALMOND GRANOLA

Steps:

• In a small heatproof bowl, place ¼ cup brown sugar. Add 2/3 cup boiling water and stir to dissolve sugar. Set aside and allow to cool to room temperature. (This step is extremely important; if the syrup is added to the oat mixture while it is hot, your granola will be oatmeal!) In a large mixing bowl combine the oats, bran, dried fruit, seeds, nuts and cinnamon. Mix well with a fork until ingredients are evenly distributed. Preheat oven to 250 F. Add cooled syrup and canola oil to oat mixture and toss well to evenly coat, breaking up any large clumps. Spread the mixture out in a large shallow roasting pan. Bake for 45 minutes to an hour, tossing with a fork every 15 minutes, until dry to the touch and lightly toasted. Allow to cool 30 minutes. Store for up to two weeks in an airtight container.

CRANBERRY-ALMOND GRANOLA

Steps:

• preheat oven to 350 degrees. Place oats in 2 cookie sheets and bake oats 18 to 20 minutes until lightly toasted, stirring oats and rotating pans. In large bowl stir honey, butter, vanilla and 1/4 teas salt. Stir in oats, almonds coconut, and wheat germ to coat. Spray same pans with non stick spray. Spread oat mixture evenly in pans; bake 12- 14 minutes or until golden brown, stirring at least once. Remove from oven and cool granola in pans 15 minutes. Transfer granola to large bowl, stir in fruit. Store at room temperature in sealed container up to 2 weeks info: Calories: 190 Total fat: 8 sat, fat: 2 Cholesterol: 7 Sodium: 55 Total Carb: 28 dietary Fiber: 3 Protein: 5