Cranberry and Almond Granola (#1334)
Serves
Ready
20
50
Minutes
Prep
Cook
15
Minutes
35
Minutes
Categories
Snacks
Low Fat
Healthy
Share This Recipe
Ingredients
- 2/3 cup Apple Juice Concentrate frozen unsweetened, thawed
- 1/2 cup Maple Syrup pure
- 1/3 cup Canola Oil
- 1/4 cup Dark Brown Sugar packed
- 1 Tbsp Cinnamon
- 1/2 tsp Salt or more to taste
- 5 cups Rolled Oats not quick-cooking
- 1 cup Wheat Germ toasted
- 4 1/2 oz Almonds whole, coarsely chopped, about 1 cup
- 2 oz Sunflower Seeds about 1/2 cup
- 1 cup Dried Cranberries 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 1/2 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.
Source: {{url}}