granola has become a staple of our breakfast routine.
it’s usually paired with some greek yogurt and jam or berries. jason likes to point out that my technique for eating berries is one of a kind – i usually go for a handful and tip my head back for maximum berry consumption.
and jam too, i want to eat it by the spoonful, which is something genetically passed down to me by my russian parents. but this granola, well this too can be eaten by the handful/spoonful when it is not part of a more civilized breakfast.
Dried Cranberry and Almond Granola
Recipe type: Breakfast
Serves: makes about 5 cups
Ingredients
- 3 cups rolled oats
- ½ tablespoon cinnamon
- 3 tablespoons sugar
- ¼ teaspoon kosher salt
- 1 cup sliced almonds
- 1 cup pecan halves
- ½ cup unsweetened coconut flakes
- ½ cup canola oil
- ⅔ cup honey
- 1 teaspoon vanilla extract
- ½ cup dried cranberries
Instructions
- Preheat oven to 340. In a large bowl, mix together oats, cinnamon, sugar, salt, almonds, pecans, and coconut flakes.
- In a small pot, heat canola oil, honey, and vanilla extract over low heat for 3-4 minutes. Pour liquid into bowl with dry ingredients and mix well.
- Transfer to baking dish and spread out evenly. Bake for 25 minutes, adding cranberries and stirring at the 15 minute mark. Granola should be well browned and crunchy.
- Serve with greek yogurt, jam, or other delicious treats.
recipe adapted from the minimalist baker.
[…] will i eat for breakfast tomorrow? usually one of these four: bagels with lox, yogurt with jam and granola, oatmeal with feta and a poached egg, or fried eggs with some avocado and sriracha. all good, but […]
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