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Cranberry-Almond Granola

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  2 Hours
  9 1/2 cups (19 servings, 1/2 cup each)
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.

Make Ahead Tip: Store granola in airtight containers for up to 2 months.
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
Cranberry-Almond Granola Recipe at
Position racks in the top and bottom thirds of the oven; preheat to 325 degrees F.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   9 1/2 cups (19 servings, 1/2 cup each)
Calories: 262
Fat, Saturated: 1g
Fiber: 5g
Carbohydrates, Total: 37g
Sodium: 67mg
% Cal. from Fat: 38%
Fat. Total: 11g
Protein: 7g
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