granola has become a staple of our breakfast routine.

bottled up dried cranberry and almond granola

it’s usually paired with some greek yogurt and jam or berries. jason likes to point out that my technique for eating berries is one of a kind – i usually go for a handful and tip my head back for maximum berry consumption.

dried cranberry and almond granola

and jam too, i want to eat it by the spoonful, which is something genetically passed down to me by my russian parents. but this granola, well this too can be eaten by the handful/spoonful when it is not part of a more civilized breakfast.

granola with yogurt and jam

Dried Cranberry and Almond Granola
Recipe type: Breakfast
Serves: makes about 5 cups
 
Ingredients
  • 3 cups rolled oats
  • ½ tablespoon cinnamon
  • 3 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 1 cup sliced almonds
  • 1 cup pecan halves
  • ½ cup unsweetened coconut flakes
  • ½ cup canola oil
  • ⅔ cup honey
  • 1 teaspoon vanilla extract
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 340. In a large bowl, mix together oats, cinnamon, sugar, salt, almonds, pecans, and coconut flakes.
  2. In a small pot, heat canola oil, honey, and vanilla extract over low heat for 3-4 minutes. Pour liquid into bowl with dry ingredients and mix well.
  3. Transfer to baking dish and spread out evenly. Bake for 25 minutes, adding cranberries and stirring at the 15 minute mark. Granola should be well browned and crunchy.
  4. Serve with greek yogurt, jam, or other delicious treats.

recipe adapted from the minimalist baker.

2 Comments

Leave a Reply