Cranberry Almond Granola
This granola recipe is one of the healthier versions that I've made, and it's really the most delicious one by far. I've shared this recipe with a few of my friends, who all rave about it. I think what makes this granola recipe taste so good is the almond extract. Originally, this recipe called for dried cherries. Cherries and almond are a match made in heaven. Dried cherries are harder to find and a lot more expensive. So, I've started to make this recipe with dried cranberries, that I buy in bulk at the health food store. My husband likes to eat this with soy milk. My son likes it with 2% milk...me? I still say that it's delicious with non-fat vanilla yogurt. It's good sprinkled on ice cream, or eaten by the handful-- you decide!
Servings 16 servings
Calories 298kcal
Ingredients
- 1 cup packed brown sugar
- 1/2 cup nonfat dry milk powder
- 1/2 cup honey
- 1/3 cup organic unsweetened apple juice concentrate
- 2 tablespoons canola oil
- 3 teaspoons almond extract
- 5 1/2 cups old-fashioned oats you can use Quick Oats, but old-fashioned is best
- 1 1/2 cups dried cherries or cranberries
- 1 cup sliced almonds
Fat-free vanilla yogurt, optional
Instructions
- In a saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil.
- Cook and stir over medium heat until sugar is dissolved; stir in extract.
- In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well.
- Spread in a thin layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
- Bake at 375°F for 15-20 minutes or until golden brown, stirring occasionally. DO NOT OVERBAKE, IT CAN BURN QUICKLY!
- Cool completely. Serve with yogurt if desired. Store in an airtight container. Yield: 3 quarts.
Notes
A word of caution, if you make this-- the granola will burn if you don't pay close attention. I have Silpat (silicone) mats that fit on my baking sheets. Or, I recommend that you use parchment paper.