Cranberry Nut Granola

 

Cranberry Nut Granola

 

This cranberry nut granola is everything that a good breakfast should be: Healthy, crunchy, filling and lightly sweet!  It’s guaranteed to keep you full until lunch, but don’t worry, it isn’t that waddling-around, bloated kind of full.  Just satisfying and energizing to help you start your day!

Don’t skim over this recipe and pass it off as a Christmas specialty, because of the cranberries!  Trust me, it’s great at ANY time of year! 😛 Eat it with milk to fuel your morning run, sprinkle it on Greek yogurt, or eat it dry as a nutritious snack.

Made with simple ingredients, this granola is quick and easy to slap together.  Just stir the oats and nuts, bring the oil and sweeteners to a simmer on the stove, stir it all together, and Whamo- into the oven it goes!  How can it get easier than that?!  Then let it cool, and don’t forget to add the Christmas berries cranberries!  You can also add coconut, if you like, to give it a tropical kick! 🙂

This recipe originally came from a friend of mine, who found it in a Taste of Home magazine.  I tried it at her place, and fell in love!  She gave me the recipe, and my whole family gave their hearty approval.  My brother, who will not touch any kind of cereal with a 10-foot pole, actually likes it!  After making several changes to the original recipe (i.e. less sugar), I now present you with my health-ified version of Cranberry Nut Granola! 🙂

Whether you need a simple and nutritious option to help you stick to your New Year’s resolutions, or whether you want something healthy and truly delicious to feed your kids, this is your answer!  (Beware though, this granola tastes so good, you’ll probably end up eating twice as much as you need, because it’s just SO DELICIOUS!!!)  If you do end up eating too much though (like I usually do!) not to worry, because this granola is refined sugar-free and packed with healthy fats, fibre and protein to keep you full, so you won’t be tempted to snack later.  Besides, oatmeal supposedly burns belly fat, so why resist the urge?  Dig in and enjoy this scrumptious stuff! 🙂

 

Cranberry Nut Granola
Cranberry Nut Granola
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
18 cups 15 minutes
Cook Time Passive Time
1 hour 1-1/4 hours
Servings Prep Time
18 cups 15 minutes
Cook Time Passive Time
1 hour 1-1/4 hours
Cranberry Nut Granola
Cranberry Nut Granola
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
18 cups 15 minutes
Cook Time Passive Time
1 hour 1-1/4 hours
Servings Prep Time
18 cups 15 minutes
Cook Time Passive Time
1 hour 1-1/4 hours
Ingredients
Dry Ingredients
Sauce Ingredients
Servings: cups
Instructions
  1. Preheat the oven to 375°F, or 190°C.
  2. 1. Mix the oats, wheat germ, oat bran, sunflower kernels, almonds, pecans and walnuts in a large bowl.
  3. In a small saucepan, combine the olive oil, cane sugar, honey, maple syrup, cinnamon and salt.
  4. Cook and stir the mixture over medium heat until the brown sugar is dissolved and the mixture begins to bubble.
  5. Remove saucepan from heat and stir in the vanilla.
  6. Pour the sauce over the oat mixture immediately, and stir to coat the oat mixture thoroughly.
  7. Transfer into a roast pan. (The pan does not need to be greased.)
  8. Bake for approx. 45 minutes, or until lightly golden, stirring every 10 minutes. (This makes crunchy granola.* For softer granola, bake for 20-25 minutes, stirring twice.)
  9. Leave the pan out to let the granola cool completely.
  10. Stir in the dried cranberries and the coconut. (Optional. I prefer it with the cranberries but without the coconut.)
  11. Store in an airtight container, on the counter or in the freezer.**
Recipe Notes

*The granola should look lightly golden once it's done baking, but it will still feel soft.  It will firm up once it's cooled completely.

**I don't know how long the granola would last on the counter.  I freeze mine in a container and eat it straight from the freezer, served with cold milk! 🙂 😛

***To make this wheat-free, just omit the wheat germ!

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *