What initially drew me to this recipe was: nuts! shredded coconut! dried cranberries! Then I realized: hey there's not an obscene amount of sugar in this, and hey there's no butter in this granola....awesome! Also, Ken kept talking about trying to find granola at one of the "winter" farmer's market and I thought to myself, "Well why don't I just make it!" So, I did and it was pretty good, but next time I think I would add more "stuff".
Cranberry Almond Granola
Adapted from Bon Appetite June 2003
I'm not going to include measurements with this one because it really depends on what you like. Maybe you like less coconut, maybe you want more pecans, or maybe you would rather have dried blueberries instead of cranberries...whatever! However, I will note that I did use 2 cups of oats as a base for this. Anyway without further ado:
2 cups of oats
pecans
almonds
shredded coconut
dried cranberries
cinnamon
all spice
1/3 cup packed brown sugar
1/3 cup frozen cranberry juice concentrate
vegetable oil spray
Preheat the oven to 325 degrees. Spray a large rimmed baking sheet with vegetable oil. Combine the first 5 ingredients in a large bowl. Combine the cinnamon, all spice, sugar, and juice in a medium sauce pan. Bring to boil over medium heat, stirring until sugar dissolves. Pour hot syrup over oats mixtures and stir to coat. Spread mixture onto prepared baking sheet and bake 20 minutes, or until edges are golden brown. Stir the granola and bake another 12 minutes, until granola begins to dry. Granola will keep up to a week.
No comments:
Post a Comment