Cranberry Nut Granola

I know this will come as a shock to everyone but I love the Food Network. It was the saddest loss when we decided we needed to cut back on our cable package.

Giada was always one of my favorites (behind Alton Brown of course) and this recipe is AMAZING. I love how chewy and moist it is. Because it’s the middle of summer it took me a couple weeks to get this done since I need to bake early in the morning before it heats up and I kept forgetting about it until too late.

I used some smoked seasoned almonds which I think gave it some great flavor. It was super quick and easy to chop them up in the Food Chopper

 

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Into the pan went unsweetened cranberry juice, brown sugar, maple syrup and cinnamon. YUM

 

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I toasted the pumpkin and sunflower seeds and then added them in with the oats and other ingredients. I added a little wheat germ since I had it on hand and well, it seemed like the thing to do.

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Mixed the sugar mixture into the dry ingredients and into a 350 oven for 20 minutes. Take it out, stir in your cranberries (or whatever berries you want to use) and then back in for another 15 or so until it turns a dark brown.

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And you have awesome granola! It says that it only keeps for a week but because I love it I made a double batch. I think I will used my newly acquired Food Saver to save some of it for later, or you could probably freeze it or keep it in the fridge to make it last longer. It is so tasty I really don’t think you will have any issues with it hanging around.

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Homemade Cranberry Nut Granola

Ingredients

  • 1/3 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • Nonstick cooking spray
  • 1/3 cup maple syrup
  • 2/3 cup packed brown sugar
  • 1/2 cup unsweetened cranberry juice
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups old fashioned rolled oats
  • 1/2 cup chopped roasted and salted almonds
  • 1/4 teaspoon fine sea salt
  • 1 cup dried cranberries

Directions

Preheat the oven to 350 degrees F.

Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.

Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.

Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.