Almond Granola with Dried Cranberries

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The original homemade granola recipe comes from the Cooks Illustrated magazine.   The only change I’ve made is that I use salted almonds.  I add this granola to Greek yogurt for a snack.  It’s a popular recipe on the internet, and if you like granola, it’s certainly one you should try.  I’m sure you can substitute whatever dried fruit you like for the dried cranberries.

I halved the recipe (as you’ll see in the photos), but you can make a full recipe and store it in the freezer.  I freeze it in an airtight container and it keeps wonderfully.

Blog  Ingredients

These directions are for a full recipe.

Almond Granola with Dried Cranberries

5 cups Old Fashioned Rolled Oats

1/3 cup pure Maple Syrup

4 tsp Vanilla Extract

1/3 cup Light Brown Sugar (packed)

1/2 cup Vegetable Oil

2 cups Almonds (dry roasted & salted, chopped coarse)

2 cups dried Cranberries (sweetened craisins), chopped

NOTE:  If you don’t use “salted” almonds, add 1/2 tsp salt in step 2.

Directions:

1.  Adjust oven rack to upper-middle position and heat oven to 325 degrees.  Line rimmed baking sheet with parchment paper.

2.  Whisk maple syrup, brown sugar and vanilla in a large bowl.  Whisk in oil.  Fold in oats and almonds until thoroughly coated.

3.  Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (3/8 inch thick).  Using a stiff metal spatula, compress oat mixture until very compact.  Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking.

4.  Remove granola from oven and cool on a wire rack to room temperature, about 1 hour.  Break cooled granola into pieces of desired size.

5.  Stir in dried cranberries.

Notes:

Granola can be stored in an airtight container for up to 2 weeks.  If you need to keep it longer, just freeze it in an airtight container.  It will stay fresh and you can scoop it out as you need it.  No need to defrost…it’s ready to eat right out of the freezer.

Recipe can be halved.

The recipe says you can break it into “desired size” pieces, but I noticed that it just breaks up.  It doesn’t stick together very well, so you’ll have “loose” granola in the end.

My favorite way to eat it (other than right out of the container because it’s addicting), is to mix it with Greek yogurt, honey and fresh fruit (usually blueberries and/or strawberries).  If you try it, let me know  how you enjoyed it.

You’ll notice (from the photos below) that, since I made half the recipe I pressed the granola into half the pan.  I was afraid that if I spread it out too thin, it would burn.  It cooked perfectly this way, so if you decide to only make half of the recipe, I recommend you do the same.

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