Cranberry and Almond Granola
There are a lot of ways to make granola, this is a very tasty combination, but you can also use dried other berries, or nuts, different ways can always be tasty.
Ingredients
| ⅔ | cup |
apple juice concentrate
frozen unsweetened, thawed |
* |
| ½ | cup |
maple syrup
pure |
|
| ⅓ | cup |
canola oil
|
|
| ¼ | cup |
brown sugar, dark
packed |
* |
| 1 | tablespoon |
cinnamon
|
|
| ½ | teaspoon |
salt
or more to taste |
|
| 5 | cups |
rolled oats
not quick-cooking |
|
| 1 | cup |
wheat germ
toasted |
|
| 4 ½ | ounces |
almonds
whole, coarsely chopped, about 1 cup |
|
| 2 | ounces |
sunflower seeds
about 1/2 cup |
|
| 1 | cup |
cranberries, dried
divided |
* |
Directions
Position racks in the top and bottom thirds of the oven; preheat to 325°F.
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 ½ cup dried cranberries into the granola on each sheet.
Let cool completely.
These granola can be stored in airtight containers for up to 2 months.
Nutrition Facts
Serving Size 63g (2.2 oz)
