Cranberry Almond Granola Muesli Recipes

CRANBERRY-ALMOND GRANOLA

Cranberry-Almond Granola image

Provided by Food Network

Time 30m

Yield 36 servings

Number Of Ingredients 11

Ingredients

2/3 cup frozen unsweetened apple juice concentrate, thawed
1/2 cup maple syrup
1/3 cup almond oil or canola oil
1/4 cup packed dark brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt, or to taste
5 cups rolled oats (not quick-cooking)
1 cup toasted wheat germ
1 cup whole almonds, coarsely chopped (4 1/2 ounces)
1/2 cup sunflower seeds (2 ounces)
1 cup dried cranberries, divided

Steps:

To Make Ahead: Store granola in airtight containers for up to 2 months.
If you've never made your own granola, you'll be amazed at the difference in freshness and flavor-and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.
Position racks in the top and bottom thirds of the oven; preheat to 325degreesF. 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.
Prep Time: 30 minutes
Per serving: 262 calories; 11 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium
Nutrtion Bonus: Magnesium & Fiber (20% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat
Cook Time: 30 minutes.

CRANBERRY-ALMOND GRANOLA

Cranberry-Almond Granola image

Provided by Steve Silverman

Categories Breakfast Brunch Bake Kid-Friendly Back to School Cranberry Coconut Almond Pecan Oat Summer Healthy Bon Appétit Vermont Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Makes about 4 cups

Number Of Ingredients 11

Ingredients

Nonstick vegetable oil spray
2 cups old-fashioned oats
1/3 cup slivered almonds
1/3 cup sweetened flaked coconut
1/3 cup pecan halves
1/3 cup frozen concentrated cranberry juice cocktail, thawed
1/3 cup (packed) golden brown sugar
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup dried sweetened cranberries

Steps:

Preheat oven to 325°F. Spray heavy large rimmed baking sheet with nonstick spray. Combine oats, almonds, coconut, and pecans in large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in medium saucepan. Bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Add cranberries; using metal spatula, stir to blend. Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Cool completely on baking sheet. (Store airtight at room temperature up to 1 week.)

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