Crunchy Cranberry Granola
An easy granola recipe from Fisher Nuts
Servings 4
Ingredients
- ⅓ cup canola oil or any other vegetable oil
- ⅓ cup maple syrup plus 1 tablespoon
- 1 tablespoon molasses or use two and omit the extra T. of maple syrup
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 2 cups rolled oats not quick cooking
- ½ cup Fisher® Chef’s Naturals Walnuts Halves and Pieces coarsely chopped -- I used ¾ cup
- ¼ cup Fisher® Chef’s Naturals Sliced Almonds -- I used ¾ cup
- ½ cup flaked coconut
- ¼ cup unsalted pumpkin seeds -- omitted
- ¼ cup unsalted roasted sunflower seeds -- omitted
- ¼ cup Fisher® Dried Sweetened Cranberries
Instructions
- Preheat oven to 325°F. Line a large heavy rimmed baking sheet or jelly roll pan with non-stick foil or parchment.
- In small bowl combine oil, maple syrup, molasses, almond extract and cinnamon; stir well.
- In large mixing bowl combine oats, walnuts, coconut, almonds, pumpkin seeds (if using), and sunflower seeds (if using). Slowly pour maple syrup mixture over at mixtures; toss to coat.
- Spread oat mixture evenly onto pan. Bake 18 to 20 minutes or until golden brown; stirring halfway through baking. For clumpier granola, don't stir -- just press it down into a thin sheet, let it cool completely, and break into chunks
- Remove from oven; cool slightly. Stir in cranberries; cool completely.
