Homemade Granola

wooden spoon

Getting my granola fix is easier said than done.

I have issues with store-bought versions.  Sometimes they have too many ingredients, including strange, unidentifiable twig-like pieces.  Other times the granola is too soft or too clumped together.  But the worst offense is the artificial vanilla or banana or cinnamon flavoring.

I think the raw components of granola already have a great taste.  To bring all the ingredients together, I make a simple syrup with some orange juice and zest to cut through the sweetness. It’s crunchy, toasty, and the perfect topper to Greek yogurt.

– Catherine M.

Cranberry and Cashew Granola

Raw ingredients

– 2 1/2 cups rolled oats
– 1 1/2 cups slivered almonds
– 1 cup cashews
– 2 cups sweetened coconut
– 1 1/2 cups dried cranberries
– 1 cup water
– 1 cup sugar
– zest of 1 orange
– 1/2 cup orange juice

Combine the oats, slivered almonds, and cashews in a bowl. Dissolve the sugar into the water in a saucepan over medium heat.  Once the sugar has dissolved, boil the mixture on high heat until the color reaches a pale amber. Add the zest and boil for 1 more minute before adding the orange juice. Stir to combine the juice and then pour the syrup over the oat, almond, and cashew mixture immediately.  Stir until the mixture is moistened all the way through. Mix in the coconut. Spread the mixture evenly on a rimmed baking sheet.  Bake at 350 degrees for 15 minutes.  Stir. Bake for another 15 minutes. When it is finished baking, add the dried cranberries.

finished granola

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