Cranberry Harvest Granola
Fall has so many beautiful aromas! Adapting those familiar smells and tastes into an easy breakfast treat is a great way to enjoy your morning or any time of day. This particular granola is packed with cranberries, cinnamon, ginger, slivered almonds and orange zest. It is a spoon of familiar comfort with each bite!
I love this granola with almond milk. It also works so well with coconut yogurt; decadent and creamy and a great vegan option. My all time favorite way to enjoy this granola is topped on pumpkin ice cream. Absolutely AMAZING! My kids generally do not eat breakfast, so I pack clusters of this in their lunch boxes for a morning snack at school.
No matter how you choose to enjoy this Cranberry Harvest granola, you will not be disappointed. Warm and inviting, the flavors will remind you of crisp Fall mornings, playing in the leaves with your kids, or just enjoying the changing season.
Cranberry Harvest Granola
Equipment
- Large Mixing Bowl
- Mixing spoon
- Sheet pan
- Parchment Paper
- Small mixing bowl
- Zester
- Liquid measuring cup
Ingredients
- 8 cups old-fashioned rolled oats use gluten-free oats for gluten-free granola
- 3 cups slivered almonds, raw
- 1 1/2 tsp Kosher salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 4 tsp orange zest
- 4 tsp granulated sugar
- 1 cup maple syrup
- 1 cup coconut oil, melted (you can substitute olive oil)
- 2 tsp almond extract
- 1 1/3 cup dried cranberries
Instructions
For oats
- Preheat oven to 350 degrees F. Line sheet pan with parchment paper.
- In a large mixing bowl, combine oats, nuts, salt and spices. Mix well.
- In a small bowl, combine orange zest and sugar. Rub the zest and sugar together with your fingers until the sugar is fragrant and orange colored from the orange oils. Add sugar zest to oat mixture and stir to combine.
- In liquid measuring cup, combine maple syrup, oil and almond extract. Pour over oat mixture and stir together ensuring all ingredients are well coated. This process can take several minutes to ensure all the flavors have been distributed.
- Spoon out the granola on to prepared sheet pan. Ensure the granola is spread in an even layer across the sheet pan.
- Bake until light, golden brown; roughly 10 minutes. Remove sheet pan from oven and stir the outer edges to the middle and redistribute granola evenly across sheet pan.
- Bake for an additional 10-15 minutes.
- Allow the granola to cool completely; approximately 45 minutes. Break the granola into large pieces for chunky granola or stir around with a spoon to create smaller granola pieces.
- Add dried cranberries and gently stir together to incorporate.
- Granola can be stored in an airtight container at room temperature for up to 2 weeks. It can also be store in freezer bags in the freezer for up to 4 months.
