With busy mornings, I need a quick breakfast and this Cranberry Almond Granola is just the thing I need. With my White Chocolate Chip and Cranberry Cookies getting me more and more into dried fruits, I needed another major helping to snack on. I mean…of course you can share, but…are you sure you’d want to?
My family has a great time feasting on this Cranberry Almond Granola every morning it’s available. I mixed my family recipe for granola with my own shebang and Ta da! There it was. In a bowl. With milk. And a spoon. On that busy morning. For me to consume.
This recipe is very good and very easy to make. My mom likes to mix this Cranberry Granola with our favorite Homemade Yogurt. But it was so delicious and I love this recipe and I’m so gonna make it again and I had nice time making it and it was fun and–I’m gonna let you–just get to the recipe before I start ranting about what my favorite food is and how I do my hair and–
- 2 cups rolled oats
- 1/3 cup wheat germ
- 1/3 cup wheat bran
- 1/4 cup sunflower seeds
- 1/4 cup finely chopped almonds
- 1/2 tsp. salt
- 2 Tbsp. brown sugar
- 3/4 cup maple syrup
- 1/4 honey
- 1/4 vegetable oil
- 1/2 tsp. ground cinnamon
- 1/3 tsp. vanilla
- 1/2 cup sweetened dried cranberries
- Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
- Combine the oats, wheat germ, wheat bran, sunflower seeds, and almonds in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
- I would recommend using a larger baking sheet so the granola does its whole–granola thing. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the cranberries before storing in an airtight container.