Cranberry Almond Granola Muesli Recipes

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CRANBERRY-ALMOND GRANOLA



Cranberry-Almond Granola image

Provided by Steve Silverman

Categories     Breakfast     Brunch     Bake     Kid-Friendly     Back to School     Cranberry     Coconut     Almond     Pecan     Oat     Summer     Healthy     Bon Appétit     Vermont     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 cups

Number Of Ingredients 11

Nonstick vegetable oil spray
2 cups old-fashioned oats
1/3 cup slivered almonds
1/3 cup sweetened flaked coconut
1/3 cup pecan halves
1/3 cup frozen concentrated cranberry juice cocktail, thawed
1/3 cup (packed) golden brown sugar
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup dried sweetened cranberries

Steps:

  • Preheat oven to 325°F. Spray heavy large rimmed baking sheet with nonstick spray. Combine oats, almonds, coconut, and pecans in large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in medium saucepan. Bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Add cranberries; using metal spatula, stir to blend. Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Cool completely on baking sheet. (Store airtight at room temperature up to 1 week.)

CRANBERRY ALMOND GRANOLA MUESLI



CRANBERRY ALMOND GRANOLA MUESLI image

Categories     Fruit     Nut     Breakfast     Bake     Vegetarian     Quick & Easy     Yogurt     Low Sodium     Healthy

Yield 8 bowls

Number Of Ingredients 11

4 cups old-fashioned oats
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup almond oil
1/4 cup honey
1 teaspoon vanilla
2 cups dried cranberries
2 cups sliced almonds
4 cups apple cider
4 cups plain, non-fat yogurt

Steps:

  • Preheat oven to 300 degrees F. In a bowl mix the oats, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Meanwhile toast the almonds over moderate heat until golden brown and fragrant. Stir in cranberries and almonds with granola. Note: Seal granola mixture in an airtight container or self-sealing plastic bag. Store at room temperature for 2 weeks or in the freezer for 3 months. When ready to serve, spoon 1/2 cup of yogurt into the bottom of a serving bowl and top with 1/2 cup of apple cider and 1 cup of the cranberry almond granola mixture.

CRANBERRY-ALMOND GRANOLA



Cranberry-Almond Granola image

Provided by Food Network

Time 30m

Yield 36 servings

Number Of Ingredients 11

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

Steps:

  • To Make Ahead: Store granola in airtight containers for up to 2 months.
  • 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.
  • Position racks in the top and bottom thirds of the oven; preheat to 325degreesF. 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.
  • Prep Time: 30 minutes
  • Per serving: 262 calories; 11 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium
  • Nutrtion Bonus: Magnesium & Fiber (20% daily value).
  • 2 1/2 Carbohydrate Servings
  • Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat
  • Cook Time: 30 minutes.

CRANBERRY-ALMOND GRANOLA



Cranberry-Almond Granola image

This recipe really caught my eye as it uses cranberry juice concentrate and allspice along with all the delicious nuts and berries. You may also add a number of other dried fruits, pumpking seeds, and a touch of honey or maple syrup to give the sweetness more depth. Recipe is from Bon Appetit.

Provided by DailyInspiration

Categories     Breakfast

Time 55m

Yield 4 cups

Number Of Ingredients 11

nonstick cooking spray
2 cups old fashioned oats
1/3 cup slivered almonds
1/3 cup sweetened flaked coconut
1/3 cup pecan halves
1/3 cup frozen concentrated cranberry juice cocktail, thawed
1/3 cup brown sugar (packed)
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup dried sweetened cranberries

Steps:

  • Preheat oven to 325 degrees F. Spray a heavy large-rimmed baking sheet with nonstick cooking spray. Combine oats, almonds, coconut, and pecans in a large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon and allspice in a medium saucepan. Bring to a boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture out on prepared pan. Bake until golden brown at edges, about 20 minutes. Add dried cranberries, using metal spatula, stir to blend. Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Cool completely on baking sheet. Store in airtight container at room temperature.

Nutrition Facts : Calories 536.6, Fat 23, SaturatedFat 4.7, Sodium 29.5, Carbohydrate 80.4, Fiber 8.4, Sugar 44.2, Protein 8.3

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