Let's bake something with cranberries today.
In the spirit of Thanksgiving and the holiday season. Because cranberry things are everywhere.
I recently read cranberry season goes until November.
So, this is perfect timing.
Let's make homemade cranberry granola.
Because homemade granola can be healthier than store bought.
Because granola is actually really fun to whip up.
aaaand because it makes your house smell amazing.
This is a healthy granola recipe adapted from Giada De Laurentiis. She has always been my chef-spiration…or my chef idol, really.
I loaded my granola with toasted pecans, sliced almonds, dried cranberries, and raisins.
Cranberry - Nut Granola
- 1/3 cup pumpkin seeds
- ¼ cup sunflower seeds
- 2/3 cup grade a maple syrup
- 1/3 cup honey
- ¼ cup unsweetened cranberry juice (I’ve also used natural apple juice)
- 1 ½ teaspoons ground cinnamon
- 2 - 3 cups old-fashioned oats (I use Rob’s Mill gluten-free)
- ¼ tsp. fine sea salt
- ½ cup roasted almonds (or sliced almonds)
- ½ cup toasted pecans (optional)
- 1 cup unsweetened dried cranberries (and/or raisins)
Preheat oven to 350 and toast nuts and seeds for about 10 minutes. Take out and reduce oven to 325.
In a medium bowl, toss the oats, nuts, seeds and salt.
In another small bowl, whisk the honey, maple, juice, and cinnamon until combined. Pour over oat mixture and toss until everything is moistened.
Spread on a sheet sprayed with non-stick cooking spray. Bake for about 20 minutes. Take out and fold in raisins and cranberries. Bake for another 10 - 15 minutes or until golden brown.
- Let cool and store in an air-tight container for up to 3 weeks.
Naturally, this stuff looks great in a mason jar.
Give some to a friend this holiday season.