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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Steve Silverman of South Burlington, Vermont, writes: I consider myself more of a baker than a cook. When my kids were in elementary school and the only bread available at the supermarket was plain and white, I started baking. At one point, I was making five to ten loaves a week. But now I'm known for my challahs, which I give as presents during the holidays. This crunchy, not-too-sweet granola makes a terrific breakfast served with nonfat milk, or a delicious snack on its own. Ingredients:
nonstick vegetable oil spray |
2 cups old-fashioned oats |
1/3 cup slivered almonds |
1/3 cup sweetened flaked coconut |
1/3 cup pecan halves |
1/3 cup frozen concentrated cranberry juice cocktail, thawed |
1/3 cup (packed) golden brown sugar |
2 tablespoons vegetable oil |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1 cup dried sweetened cranberries |
Directions:
1. Preheat oven to 325°F. Spray heavy large rimmed baking sheet with nonstick spray. Combine oats, almonds, coconut, and pecans in large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in medium saucepan. Bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Add cranberries; using metal spatula, stir to blend. Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Cool completely on baking sheet. (Store airtight at room temperature up to 1 week.)
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