Homemade Cranberry Nut Granola
Recipe by:
Giada De Laurentiis
45
5
4-6
Easy
- Non-stick cooking spray
- 50g pumpkin seeds
- 40g sunflower seeds
- 120g soft light brown sugar
- 120ml unsweetened cranberry juice
- 1 1/2 teaspoons ground cinnamon
- 180g old fashioned rolled oats
- 75g chopped roasted and salted almonds
- 1/4 teaspoon fine sea salt
- 150g dried cranberries
Preheat the oven to 180°C / gas mark 4.
Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.
Reduce the oven temperature to 170°C / gas mark 3. Spray a baking sheet with non-stick cooking spray. Set aside.
In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to one week.
Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.
Reduce the oven temperature to 170°C / gas mark 3. Spray a baking sheet with non-stick cooking spray. Set aside.
In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to one week.
