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Cranberry-Almond Granola

Rating: 4.17 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Fall 2004

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Recipe Summary

total:
2 hrs
Servings:
19

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Position racks in the top and bottom thirds of the oven; preheat to 325 degrees F. Coat 2 large baking sheets with sides with cooking spray.

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  • 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.

  • 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.

  • 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

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

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

Serving Size: 1/2 cup
Per Serving:
263 calories; protein 6.4g; carbohydrates 37.3g; dietary fiber 4.7g; sugars 17.4g; fat 10.9g; saturated fat 1.1g; vitamin a iu 7.4IU; vitamin c 0.6mg; folate 41.3mcg; calcium 20.5mg; iron 1.8mg; magnesium 83.4mg; potassium 223.4mg; sodium 65.8mg; thiamin 0.2mg; added sugar 12g.
Exchanges:

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

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Reviews (3)

Read More Reviews
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/30/2011
Great take-along enery snack on bike rides walks and kayaking trips. Read More
TucsonTeeter
Rating: 5 stars
12/18/2011
Perfect gift from the kitchen This crunchy granola is fantastic and easy to customize. I used dried cherries coarsley chopped instead of the cranberries. Pros: Easty delicious and healthy Cons: Calorie dense; wheat germ easy to burn Read More
EatingWell User
Rating: 4 stars
12/21/2012
Everybody Wants the Recipe I love this very tasty granola. The only changes I've made are to omit the cinnamon and the cranberries. I just really dislike the taste of cinnamon on my cereal and I'm afraid the granola will absorb moisture from the cranberries making it soft and the cranberries hard so I put them (or other dried or fresh fruit) on when I eat it. I've gotten boxed cereal with dried fruit that's hard enough to break a tooth. Everyone who's had this granola at my house asks for the recipe. Pros: Easy to make very tasty inexpensive compared to store-bought. Read More
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EatingWell User
Rating: 4 stars
10/30/2011
Add ground flax seed for sure! The taste and texture are a wonderful addition to homemade granola pancakes hot and cold cereals and muffins. Read More
EatingWell User
Rating: 4 stars
10/30/2011
What to substitute for wheat germ? Celiacs cannot consume wheat barley rye. Some other type of ground nut? Flaxseed? Coconut? Read More
davehames@yahoo.com
Rating: 4 stars
10/30/2011
Great granola recipe! The taste and texture ranks up therewith the expensive specialty shop versions but for a fraction of the cost.. I subbed walnut oil for the almond oil but other than that I followed the recipe. Next time I think I will try some dried cherries. Read More
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