Cranberry Almond Granola

I realized that since we stopped buying cereal (cereal is more expensive and not as nutritionally wholesome as oats, which can be used in many different types of breakfasts), I’ve had fun making the occasional batch of granola to sprinkle on smoothies or yogurt.

This granola was inspired by this Cranberry Nut Granola I had seen Giada make on the Food Network recently, namely by the cranberry reduction I remember her adding. For my cranberry reduction I reduced two cups of cranberry juice with a quarter cup maple syrup until the amount was halved.

I started by combining my dry ingredients: oats, buckwheat groats, raw almonds, cinnamon, and dried ginger. (I told you I love buckwheat in granola! I LOVE the crunch it gives!)

When my cranberry reduction was finished I poured it over the dry ingredients.

Truthfully I got nervous here, because the granola mixture was now really moist!

I spread it out in a 9×13-inch baking pan. It will clump up on its own, but try to spread it evenly.

Now, the moistness that the cranberry reduction gives the granola is two fold. It takes longer to bake, as I baked it for eighty minutes at 300 degrees, stirring every twenty minutes.

It’s fortunate in that it gives an awesome clump and cluster to the granola, which is great for a granola baked without any added fat (i.e. no oils or butter).

To finish off the cranberry flavor, I added a handful of dried cranberries when the granola was removed from the oven.

Now, if you excuse me I need to go make a green smoothie and top it with  a little of this granola for some crunch. Have a great day!

Cranberry Almond Granola

• 2 cups cranberry juice (only fruit-sweetened!)
• 1/4 cup pure maple syrup
• 2 cups old fashioned oats
• 1 cup buckwheat groats
• 1/2 cup raw almonds
• 1 teaspoon cinnamon
• 1/4 teaspoon dried ginger
• 1/2 cup dried cranberries

To make your reduction, reduce the cranberry juice and maple syrup in a sauce pot over medium-high heat for about twenty minutes, or until the volume is halved. Pour the reduction over your combined dry ingredients (everything else except for the dried cranberries). Spread your moist granola mixture in an ungreased 9×13-inch glass baking dish. Bake on the top rack for 80 minutes at 300 degrees, stirring the granola every 20 minutes. Remove the granola from the oven (if it doesn’t seem crunchy enough yet, it will continue to get crunchy as it cools) and add the dried cranberries. Stir, cool, and enjoy.

Storage note: I store my granola in an airtight container, and it usually stays good for two to three weeks.