Get a healthy start to the day with homemade cranberry and almond granola

by Linda Hubbard Gulker on January 20, 2012

Homemade cranberry and almond granola

Editor’s note: Rachel Candelaria has long had an interest in food and photography, showcased on her blog, Not Just Sweets, which she describes “as a chronicle of my culinary adventures in the kitchen”. She’s given InMenlo permission to highlight some of her musings and photos from time to time.

If you made a New Year’s resolution to eat healthier, homemade cranberry and almond granola served over yogurt and fresh blueberries is a delicious and antioxidant-filled way to start your day.

It’s so easy to make I usually bake small batches (about 1/2 pound) so I can have fresh granola, but the recipe may easily be doubled for a larger batch. Feel free to experiment with your favorite combinations of dried fruit and nuts. If you prefer a sweeter granola, you may use pure maple syrup, preferably Grade B, instead of honey.

Cranbery-almond Granola
– 1 cup old-fashioned oats
– 3/4 teaspoon cinnamon
– 1/2 cups raw sliced almonds
– Pinch nutmeg
– Pinch salt
– 2 tablespoons butter
– 1/8 cup brown sugar
– 1/8 cup honey
– 1/4 teaspoon pure vanilla extract
– 1/4 cup raw desiccated coconut
– 1/2 cup dried cranberries

Preheat oven to 350 degrees.

In a large bowl, mix oats, cinnamon, nuts, nutmeg, salt; pour into a 8×8-inch Pyrex dish and set aside.

In  small saucepan, melt the butter with brown sugar and honey. Remove from heat and stir in the vanilla; pour over the oats and use a spoon to thoroughly coat oat mixture.

Bake for 17 minutes. Stir in the coconut, being sure to move the granola from the edges of the pan to the center, and bake for another 5 minutes. Remove from heat and stir again before baking for an additional 5 minutes.

Remove from the oven and let cool completely in the pan. Stir in the dried fruit. The granola can be stored at room temperature in an airtight container for up to one month.

Photo by Rachel Candeleria

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