Eat: Cranberry Almond Granola
There’s something about eating granola that just makes you feel healthy. Like you’ve made a good choice for the day.
And there’s something even better feeling about knowing you made it yourself without any added anything and without spending a ridiculous amount of money. Am I the only one who is appalled at the price of some cereals? I have a strict no over $3 rule for buying cereal, but I also don’t like most generic cereals (I know…I’m a snob), so I rely on coupons (although I don’t do as good as I should) and just not buying it and making something like this.
And really, it’s not hard to do. I made it more difficult for myself by not having quick cooking oats or applesauce on hand, but the actual prep time for this is quite minimal. The most work you have to do is making sure it gets dried out but doesn’t burn. In other words, don’t forget about it.
And the possibilities are endless. I stuck with good old cranberry and almond because I like that combo, and since I didn’t have pepitas, I used sunflower seeds. But I left those out of half of the batch since my hubby hates them. But this could be super yummy with the addition of chocolate chips, or I bet chopped dates would be yummy in this. Let your imagination run wild!
Cranberry Almond Granola
from Gourmande in the Kitchen
2 ½ cups (½ lb / 225g) old-fashioned rolled oats
2 ½ cups (½ lb / 225g) quick cooking oats
2 cups (60g) brown rice crisp cereal
1 tsp ground cinnamon1 tsp sea salt
3/4 cup (180g) fruit puree (such as apple, pear or peach)
1/2 cup (160g) honey
3/4 cup (180g) packed light brown sugar
2 tablespoons vegetable oil
2 tsp vanilla extract
2 cups (225g) whole natural almonds (or other nuts of your choice)
1 cup (120g) raw green pumpkin seeds (or other seeds of your choice)
2 cups (240g) dried cranberries (or other dried fruit of your choice)
Line two rimmed baking sheets with parchment paper and set aside.
In a large bowl, combine the 2 kinds of oats, rice crisp cereal, cinnamon and sea salt. Stir to mix well.
In a medium bowl, combine the fruit puree, honey, light brown sugar, vegetable oil and vanilla extract. Stir to mix well.
Pour the wet ingredients over the dry ones, and mix until completely blended (it’s best to use your hands to get everything evenly coated.)
Spread the mixture out evenly between the two prepared baking sheets. Squeeze clusters of granola together with slightly damp hands, allowing for space between the clumps in order for air to circulate while baking.
Place the baking sheets in the oven and bake for 20 minutes. Rotate the baking sheets, flip over the granola with a large spatula and add the almonds and pumpkin seeds.
Bake for another 20 to 30 minutes (or more, depending on how thick the layer of granola) until completely dry and just golden brown.
Let cool on baking sheets, and store in an airtight container when completely cool. Add in the dried cranberries just before serving.