Cranberry Nut Granola
Servings Prep Time
18cups 15minutes
Cook Time Passive Time
1hour 1-1/4hours
Servings Prep Time
18cups 15minutes
Cook Time Passive Time
1hour 1-1/4hours
Ingredients
Sauce Ingredients
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!