My go-to breakfast food is yogurt parfait so I always like to have granola around in the house. I don’t mind store-bought granola but I like making my own so that I can add whatever I want to it and make my own flavour combinations. This cranberry and almond granola is one of my favourites. I love almonds and cranberries on their own and they pair really well together.
How to Make Cranberry and Almond Granola
To make this cranberry and almond granola, you will need 3 cups of rolled oats, 1¼ cup of raw sliced almonds (you can substitute with raw whole almonds), ¾ cup of dried cranberries, ½ cup of raisins, ½ cup of sunflower seeds (raw and hulled), 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of salt, ⅓ cup of safflower oil (you can substitute with coconut or canola oil), ¼ cup of brown sugar (substitute with maple syrup for a healthier granola), ⅓ cup of honey, and 1 teaspoon of vanilla extract.
Preheat the oven to 275°F (135°C). In a mixing bowl, add the rolled oats, almonds, cranberries, raisins, sunflower seeds, salt, cinnamon, and nutmeg. Mix everything together using a spoon. Pour the oil and brown sugar into a separate bowl and use a spoon to mix until smooth. Mix in the vanilla extract and then the honey. Pour the brown sugar mixture onto the dry ingredients and mix everything together using a spoon.
Line a baking pan with parchment paper. Spread the granola evenly onto the parchment paper; you might have to bake the granola in batches. Put the pan in the middle rack of the oven and bake for 40 minutes or until the granola is golden brown. About halfway through the baking time (that is, about 20 minutes into the baking time), stir the granola to turn the bottom to the top to avoid burning. Once the granola is done baking, take the pan out of the oven and let the granola completely cool (this will take about 30 minutes). The granola will be more clumped together once it has cooled down. Break it into desired pieces. This cranberry and almond granola can be eaten alone or with yogurt and fresh fruits in a parfait. Let me know what you think. Enjoy!
Notes
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Store in an airtight container in a cool, dry area.
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If stored properly, this granola can keep for at least one month.
Other Breakfast Recipes that You Might Like
Cranberry and Almond Granola
Ingredients
- 3 cups rolled oats
- 1¼ cups raw sliced almonds (can substitute with raw whole almonds)
- ¾ cup dried cranberries
- ¼ cup raisins
- ¼ cup raw sunflower seeds (hulled)
- ⅓ cup safflower oil (or coconut or canola oil)
- ¼ cup brown sugar (can substitute with maple syrup)
- ⅓ cup honey
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp nutmeg
- 1 tsp cinnamon
Instructions
- Preheat the oven to 275°F (135°C).
- Pour the rolled oats, almonds, cranberries, raisins, sunflower seeds, salt, cinnamon, and nutmeg in a mixing bowl and mix everything together using a spoon.
- In a separate bowl, mix the brown sugar and oil with a spoon until smooth. Mix in the vanilla extract and then the honey.
- Pour the brown sugar mixture onto the dry ingredients and mix everthing together using a spoon.
- Line a baking pan with parchment paper. Spread the granola evenly onto the parchment paper (you might have to bake the granola in batches).
- Put the pan into the middle rack of the oven and bake the granola for 40 minutes or until it's golden brown.
- About halfway into the baking time, stir the granola to turn the bottom to the top to avoid burning.
- Take the pan out of the oven and let the granola completely cool once it’s done baking. The granola will be more clumped together after it has cooled. Break the granola into desired chunks.
Notes
- Store in an airtight container in a cool, dry area.
- This granola will remain good to eat for at least one month, if stored properly.
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