This recipe for Cranberry-Almond Granola is the same basic recipe I always use, often substituting raisins, dried apricots, or dates for the cranberries, and swapping pecans or walnuts for the almonds, sometimes throwing in pumpkin seeds, chia, or coconut. This recipe will work for whatever you want to add to your granola — but always remember to add fruits AFTER cooking, otherwise their (and the granola’s) consistency is ruined. Granola is fantastic on top of yogurt, with milk, or just by itself.
Ingredients:
Yields approximately 9 cups
– 1/2 c. oil
– 2 Tbsp. honey
– 2 Tbsp. high-quality maple syrup
– 1/2 tsp. vanilla
– 1/4 c. brown sugar
– 3 c. oats
– 1/2 c. millet
– 1/2 c. sunflower seeds
– 1/4 c. flax seeds
– 3/4 c. shaved almonds
– 3/4 c. unsweetened dried cranberries
Directions:
1. Preheat oven to 350F
2. In a small saucepan over low-medium heat, combine oil, honey, syrup, vanilla, and sugar. Heat until sugar is dissolved and liquid is uniform consistency.
3. Combine all dry ingredients, EXCEPT cranberries in a large bowl
4. Pour liquid over dry ingredients, stirring gently
5. Spread granola evenly over an aluminum or parchment lined baking sheet
6. Bake at 350F for 30 minutes, or until golden brown, stirring occasionally with a spatula. (Keep an eye on it though — it can burn quickly!)
7. Allow to cool, mix in cranberries and enjoy! Store in an airtight container.
theindiehomemaker 