Cranberry Almond Granola
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
2 gallons
- Serves:
- 32
ingredients
- 236.59 ml brown sugar
- 473.18 ml vt. honey
- 453.59 g cabot butter
- 2267.96 g vermont morning breakfast oatmeal
- 907.18 g shredded sweetened coconut
- 1360.77 g toasted almonds, sliced
- 709.77 ml dried cranberries
- 473.18 ml wheat germ
- 236.59 ml sesame seeds
- 354.88 ml cinnamon
- 29.58 ml kosher salt
- other dried fruits (raisins, apples, apricots)
- other nuts (walnuts, peanuts, pecans)
directions
- Preheat the oven to 400 degrees F. In the microwave, or on the stove, melt the butter and add the honey, Brown Sugar, Kosher Salt and cinnamon. Stir to dissolve.
- In a bowl, combine the remaining ingredients and toss to combine. Drizzle the Butter mixture in the bowl and toss to evenly coat.
- Spread out in a thin layer on a sheet pan and toast in the oven, stirring with a spatula every 5 minutes or so. Avoid spreading mixture into the corners of the pan, as this might cause it to burn. Toast until golden brown.
- I batch cook the granola because it makes A LOT. When Fully cooled, Granola should be crispy sounding, but it will not clump together.
- Store in an airtight glass or plastic container.
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