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Cranberry-Almond Granola

:  Fall 2004, The EatingWell Diet (2007)

Your rating: None Average: 4.1 (46 votes)

If you've never made your own granola, you'll be amazed at the difference in freshness and flavor—and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.


READER'S COMMENT:
"Great take-along enery snack on bike rides, walks and kayaking trips. "
Cranberry-Almond Granola Recipe

9 1/2 cups (19 servings, 1/2 cup each)

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 2/3 cup frozen unsweetened apple juice concentrate, thawed
  • 1/2 cup maple syrup
  • 1/3 cup almond oil, or canola oil
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt, or to taste
  • 5 cups rolled oats, (not quick-cooking)
  • 1 cup toasted wheat germ
  • 1 cup whole almonds, coarsely chopped (4 1/2 ounces)
  • 1/2 cup sunflower seeds, (2 ounces)
  • 1 cup dried cranberries, divided

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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Tips & Notes

  • Make Ahead Tip: Store granola in airtight containers for up to 2 months.

Nutrition

Per serving: 262 calories; 11 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium.

Nutrition Bonus: Magnesium & Fiber (20% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat


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Recipe Categories

Health & Diet Considerations
High fiber
Healthy weight
Heart healthy
Low sodium
Low saturated fat
Low cholesterol
Low calorie
Diabetes appropriate
Type of Dish
Baked Goods, other
Total Time
15 minutes or less
Preparation/ Technique
Bake
Style/Theme
Vegetarian
Vegan
Make ahead instructions
Gifts
Servings
8 or more
Ethnic/Regional
American
Season
Winter
Fall
Summer
Spring
Meal/Course
Snack
Brunch
Breakfast
Ease of Preparation
Easy
Publication
Fall 2004
The EatingWell Diet (2007)
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