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Cranberry Almond Granola

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Course: Breakfast
Cuisine: American
Keyword: fall, granola
Servings: 12
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Equipment

Ingredients

DRY INGREDIENTS

  • 2 c. whole grain oats
  • 1 c. quick oats
  • 1 c. almonds (whole)
  • 1 c. almonds (chopped)
  • 1 c. pepitas (pumpkin seeds) whole
  • 1 c. unsweetened coconut flakes
  • 2 T. cranberry seeds
  • 1 T. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. salt

WET INGREDIENTS

  • ¼ c. 100% cranberry juice
  • ⅓ c. oil
  • ½ c. honey or maple syrup
  • 1 T. vanilla

MIX-INS

  • 1 c. dried cranberries

Instructions

PREP

  • Gather equipment. Pre-heat oven to 325°. Grease or line a cookie sheet with parchment.
  • Rough chop 1 c. of the almonds and set aside.

GRANOLA

  • In a large bowl, mix together oats, quick oats, almonds, pepitas, cinnamon, and salt.
  • In a separate bowl, mix together sourdough discard, oil, honey, and vanilla and pour over the dry ingredients.
  • Pour granola into a thin layer onto 2 cookie sheets.

BAKE

  • Bake at 325° for 20 minutes.

ADD MIX-INS

  • Stir granola and toss in the cranberries and return to oven for 10 minutes.
  • Let cool on the pan. Break into pieces and store in an air-tight container.