Cranberry Almond Granola
I'm starting to pay attention to how much we spend on groceries, and came to the realization that we spend $10 to $15 on cereal EACH WEEK. Insane, right? Hubs eats a ridiculous amount of cereal (2 huge bowls a day) and Little B has recently started eating an adult-sized bowl for breakfast several days a week. In an attempt to save a little cash, I started making my own granola. (Have you seen how much they charge for a tiny little box of organic granola?) I've made 3 different batches over the past couple weeks, and the last batch was by far my favorite. Here you go...
Cranberry Almond Granola
Ingredients:
5 cups of oats
3/4 c. shredded coconut
1/2 c. sliced almonds
1/2 c. sunflower seeds (shelled)
1 c. dried cranberries
3/4 c. honey
3 Tbs. butter
3 Tbs. vegetable oil
2 tsp. cinnamon
1 tsp. vanilla
Mix oats, shredded coconut, almonds, sunflower seeds and dried cranberries in a large bowl. Combine butter and honey in a saucepan. Heat until butter is melted; stir in cinnamon and vanilla. Pour honey mixture over oat mixture and stir well.
Spread onto a baking pan and bake at 350 degrees for about 15 minutes, stirring well and re-spreading twice. Remove from oven and leave in pan to cool. Once cool, store in a ziptop bag or canister with lid.
You can mix this up with whatever "filler" you've got on hand - raisins, walnuts (I threw a few of those in, too), flax seeds, whatever sounds good. I'm also working on perfecting my peanut butter granola recipe; will post that soon! Enjoy!
Cranberry Almond Granola
Ingredients:
5 cups of oats
3/4 c. shredded coconut
1/2 c. sliced almonds
1/2 c. sunflower seeds (shelled)
1 c. dried cranberries
3/4 c. honey
3 Tbs. butter
3 Tbs. vegetable oil
2 tsp. cinnamon
1 tsp. vanilla
Mix oats, shredded coconut, almonds, sunflower seeds and dried cranberries in a large bowl. Combine butter and honey in a saucepan. Heat until butter is melted; stir in cinnamon and vanilla. Pour honey mixture over oat mixture and stir well.
Spread onto a baking pan and bake at 350 degrees for about 15 minutes, stirring well and re-spreading twice. Remove from oven and leave in pan to cool. Once cool, store in a ziptop bag or canister with lid.
You can mix this up with whatever "filler" you've got on hand - raisins, walnuts (I threw a few of those in, too), flax seeds, whatever sounds good. I'm also working on perfecting my peanut butter granola recipe; will post that soon! Enjoy!
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