Food recipes
Cranberry and Almond Granola
Cranberry and Almond Granola Ingredients: apple juice, canned or bottled, unsweetened, without added ascorbic acid syrup, maple, canadian oil, canola sugars, brown spices, cinnamon, ground salt, table oats wheat germ,...
Cranberry and Almond Granola
Ingredients:
apple juice, canned or bottled, unsweetened, without added ascorbic acid
syrup, maple, canadian
oil, canola
sugars, brown
spices, cinnamon, ground
salt, table
oats
wheat germ, crude
nuts, almonds
seeds, sunflower seed kernels, dried
cranberries, dried, sweetened
Directions:
Position racks in the top and bottom thirds of the oven; preheat to 325F.
Coat 2 large baking sheets with sides with cooking spray.
Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan.
Bring to a simmer over medium-high heat, stirring occasionally.
Remove from heat; stir in cinnamon and salt.
Mix oats, wheat germ, almonds and sunflower seeds in a large bowl.
Stir in the juice mixture; toss to coat.
Spread the granola evenly on the prepared baking sheets.
Bake the granola for 15 minutes, stirring once or twice.
Reverse sheets top to bottom and back to front.
Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more.
Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet.
Let cool completely.
These granola can be stored in airtight containers for up to 2 months.
Ingredients:
apple juice, canned or bottled, unsweetened, without added ascorbic acid
syrup, maple, canadian
oil, canola
sugars, brown
spices, cinnamon, ground
salt, table
oats
wheat germ, crude
nuts, almonds
seeds, sunflower seed kernels, dried
cranberries, dried, sweetened
Directions:
Position racks in the top and bottom thirds of the oven; preheat to 325F.
Coat 2 large baking sheets with sides with cooking spray.
Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan.
Bring to a simmer over medium-high heat, stirring occasionally.
Remove from heat; stir in cinnamon and salt.
Mix oats, wheat germ, almonds and sunflower seeds in a large bowl.
Stir in the juice mixture; toss to coat.
Spread the granola evenly on the prepared baking sheets.
Bake the granola for 15 minutes, stirring once or twice.
Reverse sheets top to bottom and back to front.
Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more.
Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet.
Let cool completely.
These granola can be stored in airtight containers for up to 2 months.