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Cranberry and Almond Granola

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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.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium


158 ml apple juice concentrate
frozen unsweetened, thawed
118 ml maple syrup
79 ml canola oil
59 ml brown sugar, dark
15 ml cinnamon
2.5 ml salt
or more to taste
1.2 l rolled oats
not quick-cooking
237 ml wheat germ
130.1 ml/g almonds
whole, coarsely chopped, about 1 cup
57.8 ml/g sunflower seeds
about 1/2 cup
237 ml cranberries, dried


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 25834% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 61mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 23%
Sugars g
Protein 18g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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