cranberry almond granola.

Monday, August 19, 2013

cranberry almond granola

do you ever seek out recipes specifically to use up one item that's been hanging out in the fridge for too long? for example, unsweetened cranberry juice leftover from this recipe. who drinks unsweetened cranberry juice straight up? oh sure, i could toss it, but that's not how you play the game. the primary reason i bake muffins is to use up the rest of the sour cream from taco night. 

cranberry almond granola

so anywho, i'm up late eating a coolhaus and watching giada re-runs on food network when she up and makes cranberry granola using none other than-- wait for it-- unsweetened cranberry juice. good god you're a genius, giada. also, maybe scale back on the menu items for a leisurely hike. no one needs that much food to get up and down a hill. 

cranberry almond granola

cranberry almond granola
1/2 cup roasted sunflower seeds (pumpkin seeds are also a good option)
1/3 cup maple syrup
2/3 cup packed brown sugar
1/2 cup unsweetened cranberry juice
1 1/2 tsp cinnamon
2 cups old fashion oats
1/2 cup chopped roasted and salted almonds
pinch of fine sea salt
3/4 cup dried cranberries
nonstick cooking spray

1. preheat the oven to 325F. spray a baking sheet with nonstick cooking spray and set aside.
2. in a small saucepan, combine maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. cook and stir until the sugar and cinnamon has dissolved.
3. in a bowl, mix together oats, almonds, sunflower/pumpkin seeds, and sea salt. 
4. pour the maple syrup mixture over the oat mixture and stir until combined. spread the mixture onto prepared baking sheet and cook for 20 minutes.
5. after 20 minutes, remove from the oven and sprinkle cranberries on top of the granola. bake for another 10-15 minutes or until it turns toasty brown. let cool completely.

keeps for weeks in an airtight container, though it will likely be eaten before then. 

cranberry almond granola

i am perfectly content with burnt(ish) extra crunchy granola. if that's your thing, keep the granola in the oven after turning it off and take it out when the pan is completely cool to the touch. 

recipe slightly adapted from giada de laurentiis.

ps: granola bars too.


A Crimson Kiss said...

Y U M. John and I were just talking about making our own granola!

Andi of My Beautiful Adventures said...

The perfect breakfast!!!!!

Shoko said...

these colors are so beautiful.

shoegirl said...

This sounds so good! Man, I wish there was legit cranberry juice here in Germany (I don't consider 20% to be real juice). But taco night I can do. Mmm...

steffielu said...

Hi! Love reading your blog every day. Thanks! I too have cranberry juice in the fridge after making your delicious strawberry pie, so I'm grateful you've helped me find a way to eliminate it... one half cup at a time. (Could ya find a recipe next that might use up, say, about a half a bottle?) Just a quick tip on the granola - after I allowed it to cool on a greased cookie sheet, I had to chisel. it. off. Ugh! After about 5 minutes of that nonsense, I reheated it a few minutes to break the bond and scraped it onto wax paper to cool. Next time, I'll do that straight from the oven. Good stuff Becca. Keep it coming.

rebecca said...

thanks for the tip! may i suggest cocktails with your cranberry juice?! otherwise there is a LOT of granola in your future. :)

sliceofmylyfe said...

Beautiful photos. Glad I found your blog.

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