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Thursday, June 14, 2012

Cranberry Vanilla Granola

I blogged about this granola almost 3 years ago, but wanted to make it this morning so I figured I would go ahead and update the picture. I've made a few different breakfasts this week, but granola over fruit and yogurt is one of my favorites. It is also a nice, light, summery breakfast, especially with all of the seasonal berries that are flooding the farmers' markets and stores right now. It makes a great snack too!

Cranberry Vanilla Granola

Source: Adapted from We Are Not Martha

2 1/2 cups rolled oats 
1/2 cup coconut flakes
2 T butter
2 T light brown sugar
1/4 cup maple syrup
1 tsp vanilla1/2 cup sliced almonds
1/2 cup dried cranberries

1. Heat oven to 275 degrees and line a baking sheet with parchment paper or spray a baking sheet with cooking spray. Either works!

2. In a large bowl, mix together the oats and coconut.

3. Microwave butter and brown sugar until the butter has melted. Add the maple syrup and vanilla and mix all ingredients well. Pour the wet mixture into the dry ingredients and mix until well combined and the granola starts to clump together.
4. Spread mixture evenly on baking sheet and bake for 30 minutes.

5. Open oven, stir granola, making sure to break up any large clumps of granola, and then distribute the sliced almonds and dried cranberries on baking sheet.
I served mine over vanilla yogurt and blueberries!
6. Return to the oven for another 15 minutes or until the granola is nice and golden brown.

7. Enjoy plain, with milk, or over a bowl of yogurt and fruit.
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