Cranberry and Almond Granola
This homemade cranberry and almond granola is crunchy and delicious. It tastes great on it’s own and in yogurt parfaits.
Servings: 90 tablespoons
Calories: 37kcal
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.
Nutrition
Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg