Cranberry Nut Granola

Attempt #2, with variations!

• Ready In: 45 mins
• Serves: 17

Ingredients

• DRY INGREDIENTS

• 4 1⁄4 cups rolled oats, not instant
• 1  cup steel cut oats
• 1⁄3 cup  wheat bran
• 1⁄4 cup  oat bran
• 1⁄2 cup flax seed, golden
• 1⁄8 cup sunflower seeds
• 1⁄2 cup amaranth
• 3⁄4 cup wheat germ, raw
• 3⁄4 cup  textured vegetable protein, flakes
• 1⁄2 cup  almonds, sliced

• SYRUP INGREDIENTS

• 1⁄4 cup  oil
• 1⁄2 cup  light cranberry juice
• 1  cup sorghum, divided
• 1  cinnamon stick, crushed
• 2 1⁄2 teaspoons vanilla
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 300 degrees.
2. Combine "Dry Ingredients" in a large bowl.
3. Combine oil, cranberry juice, cinnamon, vanilla, salt, and 1/2 cup sorghum in a small saucepan. Heat over medium-low heat, stirring until smooth. Reduce heat to low.
4. Add syrup mixture to dry granola, about 1/4 - 1/2 cup at a time, mixing granola to coat evenly.
5. Lightly spray two cookie sheets with nonstick cooking spray. Divide granola-syrup mixture in two and spread each half on a separate cookie sheet, in even layers that fully extend to tray edges.
6. Bake at 300 degrees, stirring every 10-15 minutes to prevent burning. For clumpy granola, drizzle remaining 1/2 cup sorghum on top after 15-20 minutes in oven.
7. Bake 30-45 minutes TOTAL, until golden and halfway dry/crispy. Remove from oven & cool on wire racks. (Granola will continue to dry & crisp after removing from oven.)
8. For a small crumble texture, stir granola periodically while cooling; for clusters, allow to cool completely before gently breaking into clumps.
9. When completely cool, mix in any desired fruits and store in an airtight container (or wait until serving to add fruits/other toppings). NOTE: remove any cinnamon stick pieces before serving.