Crunchy Cranberry Almond Granola

Carolyn Preston


Enjoy this granola for breakfast sprinkled on greek yogurt, or in a bowl of milk. Bag some up for a snack, or put some on ice-cream for a splurge.
Tweak the ingredients to your liking. Perhaps you love pecans and mini chocolate chips, dried cherries or raisins. Let you imagination go wild. Most of all ENJOY!


★★★★★ 3 votes

15 Min
35 Min


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4 1/2 c
old fashioned oats
1 c
sliced almonds (or your favorite nut)
1/2 c
sunflower seeds
1/2 c
1/4 c
wheat germ
1/2 c
light brown sugar
1/2 tsp
1/2 tsp
1/3 c
vegetable oil
1/4 c
maple syrup or honey (or use a bit of both)
1 tsp
vanilla extract
1 c
dried cranberries (or other dried fruit)

How to Make Crunchy Cranberry Almond Granola


  • 1Preheat the oven to 300 degrees. Mix the oats, almonds, sunflower seeds, coconut, wheat germ, brown sugar, salt and cinnamon in a large bowl. Warm the oil honey and maple syrup in a measuring cup in the microwave for about 30 seconds. Whisk in vanilla. Pour the liquids over the dry ingredients. Stir with spoon; finish mixing by hand if needed.
  • 2Spread granola on a large (12- by 17-inch) jellyroll pan or 2 smaller ones. Toast the granola 35 to 40 minutes, removing from the oven to stir every 10 minutes. Transfer granola to a rack and cool completely. Mix in cranberries. Seal the granola in a coffee can or plastic bag.
  • 3Note: I should mention a couple of variations you might want to consider. The first is to add 1/4-cup whole-wheat flour to the dry ingredients. This helps make the granola a little clumpier, for those who like little clumps of oats and brown sugar here and there. The other, for all you coffee lovers, is to add no more than a teaspoon or two of very finely ground (powderized) coffee to the liquid ingredients before stirring them into the dry mixture. You don't want to overdo it, but a smidgen of coffee is a delicious touch.

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About Crunchy Cranberry Almond Granola

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #Ouick

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