Homemade Granola with Almonds & Cranberries

Move over store-bought!

Switch up this homemade granola any way you like. We love it with almonds and dried cranberries, however you can substitute the nuts for seeds to make it school safe.

Servings

Maks 10 – 12 servings

Homemade Granola Recipe:

You’ll Need

½ cup (125 mL) shredded coconut (optional)
4 cups (1 L) organic old-fashioned rolled oats
¼ cup (50 mL) flaxseeds
¼ cup (50 mL) sunflower seeds
1 cup (250 mL) coarsely chopped almonds, pecans or walnuts
1/2 cup (125 mL) cashews
3 tablespoons (45 mL) sesame seeds
1 tsp (5 mL) ground cinnamon
Large pinch of sea salt
½ tsp (2 mL) freshly ground nutmeg
¼ cup (50 mL) honey
¼ cup (50 mL) maple syrup
4 tbsp unsalted butter, melted
4 tbsp unsalted butter, melted
2 cups (500 mL) dried fruit including cranberries, blueberries, cherries, goji berries

Prep and Cook

1

Preheat oven to 350 F.
Line a large rimmed baking sheet with parchment paper. Spread shredded coconut over entire surface in an even layer.
Bake until lightly golden, about 5 to 7 minutes.
Transfer to a wire rack to cool.
2

Decrease oven temperature to 300 F.
Line two large rimmed baking sheets with parchment. Set aside.
In a large bowl, toss together oats, flax seeds, sunflower seeds, almonds, sesame seeds, cinnamon, salt and nutmeg. Set aside.
3

In a small bowl, stir together honey, maple syrup and melted butter.
Pour over oat mixture and using a large wooden spoon, stir well.
Spread mixture onto prepared baking sheets, in an even layer.
Bake, tossing occasionally, until golden, about 30 to 40 minutes.
Transfer to a wire rack to cool.
4

Break up granola; sprinkle with dried fruit and toasted coconut.
Store in airtight container.