Yummy Cranberry-Almond Granola |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
nonstick vegetable oil spray |
2 cup(s) old-fashioned oats |
1/3 cup(s) slivered almonds |
1/3 cup(s) sweetened flaked coconut |
1/3 cup(s) pecan halves |
1/3 cup(s) frozen concentrated cranberry juice cocktail thawed |
1/3 cup(s) golden brown sugar packed |
2 tablespoon(s) vegetable oil |
1 teaspoon(s) ground cinnamon |
1/2 teaspoon(s) ground allspice |
1 cup(s) dried sweetened cranberries |
Directions:
1. Preheat oven to 325F. In a large bowl, combine oats, almonds, coconut, and pecans. Blend the cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in a medium saucepan. Bring it to a boil, and continue whisking until the sugar dissolves. Pour the hot syrup over the oat mixture and stir until well blended. Spray a baking sheet with nonstick spray. Spread the oat mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Sprinkle cranberries on top of granola, and stir with metal spatula to mix in cranberries. Bake until granola is golden and starting to dry out, stirring occasionally, about 10-12 minutes more. Cool completely on baking sheet. Keeps in an airtight container at room temperature up to 1 week.
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